Chile-Crusted Black Sea Bass
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2whole black sea bass, approximately 2 pounds each, gutted, scaled and trimmed of fins and gills
- ¾cup kochujang (fermented chile-and-soybean paste, available in many Asian markets and online)
- 10sprigs fresh thyme, leaves only, finely minced
- 6cloves garlic, peeled and minced
- ⅓cup heavy cream (or substitute whole milk)
- 4tablespoons neutral oil (like canola)
- 1½teaspoons red-wine vinegar
- Kosher salt and freshly ground black pepper to taste
Nutritional analysis per serving (4 servings)
752 calories; 35 grams fat; 8 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 9 grams polyunsaturated fat; 18 grams carbohydrates; 4 grams dietary fiber; 4 grams sugars; 88 grams protein; 2244 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 375. Remove fish from refrigerator, and allow it to come to room temperature. In a medium-size bowl, combine kochujang, thyme, garlic and cream, then whisk into smooth paste.
- Step 2
Dry fish carefully with paper towel. Place them dorsal-side up in a dry, oven-safe saute pan or roasting pan, pulling apart the collarbones to create ‘‘wings’’ that will stabilize them in an upright position. Slather the skin of both fish with about half of the chile-paste mixture. Add approximately ¼ cup of water to the pan, and place carefully in the oven. Cook for 12 to 15 minutes, watching carefully to make sure that the exterior does not burn. (If it starts to, cover the fish gently with a sheet of aluminum foil.) Use the tip of a small, sharp knife to check for doneness; remove from oven when the flesh is almost but not quite fully opaque. Allow fish to rest for about 2 to 4 minutes, at which point it will be done.
- Step 3
Meanwhile, make sauce. Add the oil and the vinegar to the remaining chile paste, and whisk to combine. Add salt and freshly ground black pepper to taste.
- Step 4
Using a flexible metal spatula, gently remove the four fillets from the two fish. Serve skin-side up, with sauce on the side, along with white rice and sauteed kale.
Private Notes
Comments
Lisa, the thyme, garlic and cream are in Step 1. However if the technique of using the collarbones to create stabilizers is essential to the success of the dish then it needs more explanation. Though it sounds delicious the use of the term 'crust' seems inappropriate as it does not appear that the red pepper paste preparation will actually form a hard surface on the fish (a crust). That a lot of chefs use the term in this loose manner doesn't make it okay.
Last sentence of step 1.
In a medium-size bowl, combine kochujang, thyme, garlic and cream, then whisk into smooth paste.
Somehow I missed it too the first couple times I read the recipe!
See Step One!
Very good. Made it with two thawed sea bass fillets. Crazy amount of gochugang and garlic even though I halved the amounts for 2 people.
I’m making this now. Letting whole fish come to room temperature sounds unsafe to me — it will take some time for that to happen. The cooking time needs to be increased or the lower, thicker meat will still be raw.
We loved this dish, made with a large filet of black sea bass (which probably is a different fish here on the West Coast, but no matter as it was truly delicious). We had half & half on hand and used that. Otherwise, did not change a thing.