Seared Chilean Sea Bass with Sesame Spinach

Ingredients

• Sea bass

  Fish, mixed species, raw

  16 oz or 454g

• Fish sauce

  Ready-to-serve

  1 tsp or 6g

• Lemon juice

  Raw

  1 tsp or 5g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Sesame oil

  Salad or cooking

  3 tsp or 14g

• Lime juice

  Raw

  2 tbsp or 30g

• Ginger root

  Raw

  1 tbsp or 6g

• Fish sauce

  Ready-to-serve

  2 tbsp or 36g

• Rice wine vinegar

  2 tbsp or 30g

• Sweetener, syrup, agave

  1 ½ tsp or 14g

• Sesame oil

  Salad or cooking

  1 tsp or 5g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Chili sauce

  Peppers, hot, immature green, canned

  1 ½ tbsp or 23g

• Spinach

  Raw

  1 package (10 oz) or 284g

• Sesame seeds

  Seeds, whole, dried

  1 ½ tsp or 5g

Directions

1. Wash and pat dry sea bass fillets. Drizzle with fish sauce and lemon juice, and season with salt and pepper to taste on both sides.
2. Heat a pan over medium-high heat until hot. Add 1 teaspoon sesame oil. When hot, add sea bass fillets in a single layer. Cook for 4-6 minutes per side, until browned and cooked through. Add 1 more teaspoon sesame oil if needed.
3. In a small bowl, whisk together the sauce ingredients: lime juice, minced ginger, fish sauce, rice vinegar, agave, 1 teaspoon sesame oil, olive oil, and sambal oelek.
4. Remove cooked fish from the pan and drain on paper towels. In the same pan, cook the spinach in the remaining 1 teaspoon sesame oil until just wilted, about 1-2 minutes.
5. To plate, divide the spinach onto four plates, sprinkle with sesame seeds, top with the sea bass, and drizzle with the sauce.

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