1 Servings 15 min Cook
2 2/3 Oz Chilean Sea Bass Portions
1 Tsp Fish Sauce
1 Tsp Lemon Juice
1 Dash Salt
1 Dash Pepper
3 Tsp Sesame Oil
2 Tbsp Lime Juice
1 Tbsp Ginger Root
2 Tbsp Fish Sauce
2 Tbsp Rice Wine Vinegar
1/2 Tbsp Raw Agave Nectar
1 Tsp Sesame Oil
1 Tbsp Olive Oil
1 1/2 Tbsp Chili Sauce
1 Package (10 oz) Spinach
1 1/2 Tsp Sesame Seeds
Wash and pat dry sea bass fillets.
Drizzle with fish sauce, lemon juice, and add salt and pepper to taste on both sides.
Heat 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.
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 olek (thai chili garlic sauce).
Whisk until smooth.
Remove cooked fish from pan and drain on paper towels.
In the same pan cook the spinach in 1 teaspoon remaining sesame oil until just wilted, about 1-2 minutes.
To plate, first divide spinach onto four plates, sprinkle with sesame seeds, top with sea bass, and drizzle with sauce.