Braised Black Sea Bass With Balsamic Vinegar And To

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Braised Black Sea Bass With Balsamic Vinegar And Toasted Pine Nuts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions