Macadamia Crusted Sea Bass
This is in my opinion, THE BEST WAY to eat chilean sea bass. Full of tropical and fresh flavors along with an Asian-flare, you will be in love with this meal. Make it for a fancy dinner at home along with some white wine of course! You will need some of that white wine in this recipe so might as well drink it! I mean WINE not? :)
Equipment
- 1 food processor
- 1 rice cooker
Ingredients
- 1.2 lb Chilean Sea Bass (I purchase mine from Costco as it's the best value I've found at $17.99/lb)
- ⅓ cup olive oil (some for sea bass and some for macadamia nuts)
- 1 cup macadamia nuts
- 1.5 cups white wine
- 1.5 tbs ginger paste
- ⅓ cup soy sauce
- 4 tbs honey
- ¼ cup rice wine vinegar
- 1 bunch broccolini
- 2 tbs butter
- 3 cloves minced garlic
- salt and pepper to taste
- 1 cup coconut milk
- 2 cups water
- 3 cups white jasmine rice
Instructions
- Start off by cooking the rice in your rice cooker. As usual, rinse and massage the 3 cups of rice 3 times before adding any water or coconut milk. Add your coconut milk and water to rice then cook.
- Preheat your oven to 335 degrees. Once up to heat, place your macadamia nuts on a greased and foil-lined sheet pan. Cook them for around 7 minutes just until light brown. Enjoy the AMAZING AROMA while these are roasting!
- While waiting, you can start prepping the broccolini. Bring 6 cups of water to a boil with a dash of salt and a little drizzle of oil. Rinse the broccolini and chop off the lower third of it. Once up to a boil, you can place the broccolini in. While boiling, prep an ice bath for the broccolini for after it is finished. As soon as it is done boiling, submerge into the ice bath and then drain. Put to the side until you get your fish in the oven.
- At this point, our macadamia nuts should be finished and our broccolini is prepped. Just pulse up the macadamia nuts into chunky crumbs. Nice job! We're down to the easier parts.
- Bring your oven to a heat of 425 degrees. While heating up, prep the sea bass by trying to get as much of the fish skin off as possible. Make 4 slight cuts 1/3 of the way down into the fish. This will allow more flavor to get into the fish! Place the fish in a baking dish and drizzle with olive oil front and back with dashes of pepper and salt. Rub all of the macadamia crumbs front covering the fish completely. Use more oil if necessary to stick. Now cook in the oven for 12-15 minutes until the macadamia nuts are golden brown. You may start the next steps while this is cooking. The internal temp should be 145 degrees. If it has not reached this and is starting to burn, cover the fish with foil and cook in 2 minute increments checking the temp each time.
- As the fish is cooking, start cooking your miso glaze. Add your white wine, rice wine vinegar, and soy sauce. Then add the ginger paste and honey. Bring to a boil then simmer for around 10 minutes until reduced to 1/4 of the size. Remove from heat.
- In a separate pan, add your butter over medium heat. Once melted toss in the garlic and cook until fragrant (1-2 minutes) before adding the broccolini. Toss the broccolini around making sure to get all of it coated. Then add your salt and pepper to taste. Cook for 1-2 minutes until it looks fully heated.
- Congratulations! You are now ready for the most FUN part in my opinion...plating it! This is your chance to show off your skill and make it look pretty. Start by doing a base of rice on the plate (I would do 1/2 cup). On top of that, slightly to the side place 1/6 of the sea bass. Then lay down a desired amount of broccolini and drizzle the whole plate with that delicious glaze!
- Enjoy this lovely dinner with a glass of white wine or some pellegrino.