Chilean Sea Bass with Asian Marinade

Total Time: 30 minutes
Yield: 4 Servings
Source: drivemehungry.com
Category: Fish

Ingredients
24 ounces Chilean Sea Bass
1⁄2 whole Lemon (cut into wedges)
1 whole Green Onion (chopped)
1 1⁄2 tablespoon Soy Sauce
1 1⁄2 tablespoon Mirin
2 tablespoons Vegetable Oil
4 teaspoons Sugar
2 teaspoons Ginger (grated)
1 1⁄2 teaspoon Rice Vinegar
3⁄4 teaspoons Salt

Directions
  1. Pat fish with a paper towel to dry. Flip it skin side up and score the skin by making shallow cuts with a knife.
  2. Add soy sauce, mirin, 1 1/2 tablespoon vegetable oil, sugar, ginger, rice vinegar, and salt in a bowl. Mix well then add the sea bass and massage the marinade into the fish. Let it marinade on the counter for 15 minutes.
  3. Heat a non-stick pan over medium to medium low heat and add 1/2 tablespoon of vegetable oil to the pan. Once the pan is heated, scrape off any excess marinade and place the fillets skin side down. Leave it alone until it starts sizzling and rendering out fat. Leave the pan uncovered.
  4. Lightly press down with the flat side of your spatula for a few seconds. Let the skin continue cooking until very crispy. Depending on thickness, times will vary. It takes about 4 to 5 minutes. Check halfway through and lower the heat if necessary to avoid burning the skin.
  5. Flip the fish and cook it skin side up until the flesh is opaque and easily flakes apart. Do not cover the pan with a lid as the steam will soften up the skin.
  6. Plate the sea bass crispy skin side up and serve immediately with lemon wedges and topped with green onions.