Braised Sea Bass With Veal Glaze Recipe

Name: Braised Sea Bass With Veal Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil; 4 8-ounce pieces Chilean sea bass fillets, skin on; 2 cloves garlic, peeled and minced; 1 tablespoon peeled and minced fresh ginger; 1 jalapeno pepper, seeded and finely chopped; 2 tablespoons gin; 1 tablespoon soy sauce; 2 tablespoons balsamic vinegar; 1 teaspoon sugar; 1/2 cup fish stock; 3 tablespoons veal glaze (see recipe); 1/2 cup finely diced red bell pepper; 2 tablespoons finely chopped cilantro

Servings: persons

2 tablespoons vegetable oil
4 8-ounce pieces Chilean sea bass fillets, skin on
2 cloves garlic, peeled and minced
1 tablespoon peeled and minced fresh ginger
1 jalapeno pepper, seeded and finely chopped
2 tablespoons gin
1 tablespoon soy sauce
2 tablespoons balsamic vinegar
1 teaspoon sugar
1/2 cup fish stock
3 tablespoons veal glaze (see recipe)
1/2 cup finely diced red bell pepper
2 tablespoons finely chopped cilantro

1
Heat the oil in a large nonstick skillet set over high heat.
2
When the oil is almost smoking, add the sea bass and sear quickly on both sides until nicely browned.
3
Remove to a plate.
4
Drain off all but about 2 teaspoons of the fat in the pan, set it over medium heat and add the garlic, ginger and jalapeno.
5
Cook, stirring, for 1 minute.
6
Whisk together the gin, soy sauce, vinegar, sugar, fish stock, veal glaze and bell pepper and pour into the pan.
7
Bring to a simmer and add the fish.
8
Cover, adjust heat so that the mixture just simmers and cook, turning once, until the fish is just cooked through, 8 to 10 minutes.
9
Transfer fish to a serving plate and pour the sauce from the pan over it.
10
Garnish with cilantro and serve.

100

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.

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 13 ingredients. The key ingredients include: 2 tablespoons vegetable oil, 4 8-ounce pieces Chilean sea bass fillets, skin on, 2 cloves garlic, peeled and minced, 1 tablespoon peeled and minced fresh ginger, and more.

Yes, Braised Sea Bass With Veal Glaze falls under the Meat & Poultry 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 Sea Bass With Veal Glaze

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions