Chilean sea bass is one of the easiest types of fish to cook. Even the novice cook can make it taste good. Here, I’ve prepared it with a light Asian sauce and some steamed clams. It’s a very light and clean-tasting dish.
Buy the fish with the skin on, because it is easiest to sear — and it tastes best — if you cook it with the skin-side down.
Wash the clams well, and then steam them. These are Cherrystones, but Littlenecks are great too.
You will sear the fish in a pan for a few minutes, flip it over and it’s done. You’ll steam the clams while your fish is cooking. And, while these two pots are working, you’ll make your sauce by mixing some soy sauce, sesame oil, rice wine vinegar, broth and scallions in a bowl.
I like to use a lot of scallions at this time of year. In Chinese, they are called Cong Bai, and are one of the herbs that are known to “release the exterior”. This means that this herb helps your body to release toxins. Scallions are especially effective at helping to rid the body of a cold that is still in its initial stage. One of the greatest things you can do to help yourself when you feel a cold coming on, is to boil a few scallions — roots and all — with some fresh ginger. Drink this tea before you go to bed, dress warm, and let your body sweat out the cold. It works like a charm.
Asian-Style Chilean Sea Bass With Steamed Clams
1-3/4 – 2 lb. Chilean sea bass, with skin on, cut into 4 pieces
salt and pepper
2 Tbs. extra virgin olive oil
1-1/2 dozen clams (Cherrystone or Littleneck)
1 cup dry white wine
1/2 cup chopped fresh parsley
1 cup vegetable or chicken broth plus 1/4 cup more for sauce
4 Tbs soy sauce
1 Tbs. Asian dark sesame oil
3 scallions, slice thin on the diagonal
Season the fish with salt and pepper.
Scrub the clams well under cold running water.
Heat the oil in a large non-stick skillet over medium-high heat. When the oil is hot, carefully place the fish in the pan, skin-side down. Do not touch the fish once you have placed it in the pan. Cook for about 7 minutes, or until the fish easily releases from the pan when gently touched with a spatula. Gently flip the fish over and cook 2 more minutes.
Meanwhile, put the wine, stock, 2-Tbs soy sauce and parsley in a large pot and bring to a boil. Add the clams. Turn heat to low. Cover tightly and steam for about 10 – 15 minutes or until the clams are opened. Discard any that do not open.
Make the sauce: In a small bowl, combine the remaining 2-Tbs soy sauce, vinegar, sesame oil, and 1/4 cup vegetable broth. Whisk well. Add scallions.
To serve, place a piece of fish on each of 4 plates. Surround with clams, and drizzle with sauce.
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