Crispy Chilli Branzino
Prep time: 15 minutes | Cook time: 15 minutes | Servings: 2
Ingredients:
- 2 whole branzino (sea bass), scaled, gutted, and scored on both sides
- 2 tbsp vegetable oil (or high-heat cooking oil)
- 1 tbsp fresh ginger, finely julienned
- 3 cloves garlic, thinly sliced
- 2-3 fresh red and green chillies, finely sliced (seeds left in for heat)
- 2 spring onions, julienned (white and green parts separated)
- 3 tbsp light soy sauce
- 1 tbsp Shaoxing rice wine
- 1 tsp dark brown sugar or coconut sugar
- 2 tbsp fresh cilantro (coriander), roughly chopped
- 1 lime, cut into wedges
Instructions:
- Prepare the Fish: Pat the branzino (sea bass) completely dry with paper towels to ensure a crispy skin. Season the cavity and exterior generously with sea salt.
- Pan-Sear: Heat the vegetable oil in a large non-stick skillet or cast-iron pan over medium-high heat until shimmering. Carefully lay the fish in the pan. Cook undisturbed for 5 to 6 minutes until the skin is golden and ultra-crispy. Gently flip and cook for another 4 to 5 minutes until cooked through. Transfer to a warmed serving platter.
- Build the Chilli Aromatics: In the same pan, reduce the heat to medium. Add the sliced garlic, ginger, and the white parts of the spring onions. Sauté for 30 to 45 seconds until fragrant, taking care not to burn the garlic. Toss in the fresh chillies.
- Create the Glaze: Pour in the soy sauce, Shaoxing rice wine, and sugar. Let the mixture bubble and reduce for about 1 minute until slightly syrupy.
- Finish and Serve: Spoon the hot crispy chilli glaze and aromatics directly over the seared branzino. Garnish immediately with the remaining green spring onion slivers, fresh cilantro, and lime wedges on the side.