Braised Black Sea Bass With Balsamic Vinegar And Toasted Pine Nuts Recipe

Name: Braised Black Sea Bass With Balsamic Vinegar And Toasted Pine Nuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole sea bass, about 2 to 2 1/2 pounds, cleaned and scaled; 1/2 cup corn oil; 4 cloves garlic, peeled and minced; 2 tablespoons peeled, grated ginger; 2 shallots, peeled and minced; 2 jalapeno peppers, seeded and finely chopped; 1/4 cup diced red bell pepper; 1/4 cup gin or vodka; 2 tablespoons soy sauce; 2 tablespoons fish sauce; 3 tablespoons aged balsamic vinegar; 1 tablespoon sugar; 1 cup fish or chicken stock; 1/2 cup toasted pine nuts; 3 tablespoons chopped fresh cilantro, chives and tarragon for garnish

Servings: persons

1 whole sea bass, about 2 to 2 1/2 pounds, cleaned and scaled
1/2 cup corn oil
4 cloves garlic, peeled and minced
2 tablespoons peeled, grated ginger
2 shallots, peeled and minced
2 jalapeno peppers, seeded and finely chopped
1/4 cup diced red bell pepper
1/4 cup gin or vodka
2 tablespoons soy sauce
2 tablespoons fish sauce
3 tablespoons aged balsamic vinegar
1 tablespoon sugar
1 cup fish or chicken stock
1/2 cup toasted pine nuts
3 tablespoons chopped fresh cilantro, chives and tarragon for garnish

1
Rinse the fish and pat it dry.
2
With a sharp knife, score the skin 3 or 4 times on each side, cutting 1/4 inch into the flesh.
3
Heat the oil in a large flat-bottomed wok or large skillet set over high heat until very hot.
4
Cook the fish, covered, for 3 minutes, until the skin is browned on one side.
5
Carefully turn the fish, replace the cover and brown the other side.
6
Add the garlic, ginger, shallots, jalapeno peppers and red pepper and cook, stirring, for about 2 minutes.
7
Add the gin, soy sauce, fish sauce, vinegar and sugar.
8
Cover, reduce the heat to low and cook for 2 minutes.
9
Turn the fish again, pour in the stock, cover and cook over medium heat for 5 to 7 minutes more, until the flesh can easily be separated from the bone.
10
Add the pine nuts, carefully slide the fish onto a platter and pour the pan juices over it.
11
Garnish with the herbs and serve immediately.

380

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 whole sea bass, about 2 to 2 1/2 pounds, cleaned and scaled, 1/2 cup corn oil, 4 cloves garlic, peeled and minced, 2 tablespoons peeled, grated ginger, and more.

Yes, Braised Black Sea Bass With Balsamic Vinegar And Toasted Pine Nuts falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Braised Black Sea Bass With Balsamic Vinegar And Toasted Pine Nuts

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