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Chilean Seabass

In stock
SKU
110
As low as $42.49

Buying Chilean Seabass online

 

Chilean Sea, bass originally known as the Patagonian Tooth Fish, is a species of Codfish found in very cold temperature water such as the Southern Pacific, Atlantic and Indian Oceans. It has an extraordinary taste. Due its high fat content, it stays moist during cooking and gives it a rich, moist, tender flavor which melts in your mouth. It has white flesh with large, tender flakes. The raw meat from the Chilean sea bass is snow white. When cooked, the meat stays white, similar in look to cod. Refreshed fillets should be glossy and hardy. This frozen fish shouldn

CRISPY CHILEAN SEA BASS WITH THAI THREE-FLAVORED SAUCE

With its unctuous flavor and flaky but firm texture, Chilean Sea Bass is an ideal fish for pan frying and can stand up to plenty of bright and bold flavors. And our recipe for crispy Chilean Sea Bass with a spicy Thai three-flavored sauce really gives it a chance to shine.

INGREDIENTS

For the fish:

  • 1 lb Chilean Sea Bass, skin on
  • 3 tbsp flour
  • ½ tsp salt
  • 4 tbsp canola oil

 

For the sauce:

  • 6 garlic cloves, chopped
  • 3 long red chilis, chopped
  • ½ tsp salt
  • Small orange or yellow bell pepper, diced
  • 3 tbsp tamarind paste
  • 2 tbsp white sugar
  • 2 tbsp fish sauce
  • Juice of one lime
  • 3 scallions

 

DIRECTIONS

  1. In a mortar, combine garlic, chilis, and salt and use a pestle to turn ingredients into a paste. Set aside.
  2. Portion Chilean Sea Bass into small filets. In a shallow bowl, mix together flour and ½ tsp salt. Coat each filet on all sides with flour mixture.
  3. In a cast iron skillet over medium-high heat, heat up canola oil until a drop of water sizzles when it touches the pan. Place Chilean Sea Bass filets in hot oil, skin side down. Cook about 3-4 minutes on each side to get the fish crispy, then remove from pan and transfer to a plate covered with a paper towel (this well help remove any excess oil).
  4. Turn the heat down to medium and add your garlic/chili paste. Cook for about 10-15 seconds, and then add bell pepper, tamarind paste, sugar, fish sauce, and lime juice. Cook 4-5 minutes until sugar dissolves and the pepper has softened. Turn off heat and add fish back to the skillet. Top with scallions, and baste the fish with the sauce until everything is well combined. Serve over rice or another starch of your choice and enjoy!
 

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