Glazed Chilean Sea Bass with Cilantro-Lime Rice and Charred Snap Peas

Treat yourself to a restaurant-quality dinner with this glazed Chilean sea bass. The fish is pan-seared to perfection and coated in a sweet and tangy chili glaze that creates a beautiful lacquered finish. Paired with fluffy cilantro-lime rice, smoky charred snap peas and tangy pickled shallots, every bite is a symphony of flavors and textures.

Crunchy peanuts and crispy fried onions add the perfect finishing touch. This dish is impressive enough for a special occasion yet simple enough for a weeknight dinner. Let’s get cooking!

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Ingredients

6 milliliters Ponzu SauceView ingredient guideLike ingredientDislike ingredient

5 teaspoon Rice Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

2 ounce Garlic-Ginger Scallion PasteView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 unit Crispy Fried OnionsView ingredient guideLike ingredientDislike ingredient

10 ounce Chilean Sea BassView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

8 ounce Sugar Snap PeasView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

0.5 ounce PeanutsView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings) and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Simmer until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
2. While rice cooks, trim and remove strings from snap peas. Halve, peel and thinly slice shallot. Zest and quarter lime. Roughly chop cilantro and peanuts.
3. Heat a drizzle of oil in a large pan over medium-high heat. Add snap peas and cook undisturbed until charred on one side, 1-2 minutes. Add garlic-ginger scallion paste and cook, stirring occasionally, until tender and charred, 1-2 minutes more. Season with salt and pepper. Transfer to a plate; wipe pan clean.
4. In a small microwave-safe bowl, combine shallot, vinegar, ½ tsp sugar (1 tsp for 4 servings), juice from half the lime, salt and pepper. Cover with plastic wrap and microwave for 1 minute. Refrigerate until ready to serve.
5. Pat sea bass dry with paper towels; coat with a drizzle of oil and season with salt and pepper. Heat a drizzle of oil in the same pan over medium-high heat. Add sea bass and cook until browned and cooked through, 4-7 minutes per side. If browning too quickly, lower heat. In the last minute, stir in chili sauce and gently turn fish to coat.
6. Fluff cooked rice with a fork. Stir in 1 tbsp butter (2 tbsp for 4 servings), half the cilantro and lime zest to taste. Season with salt and pepper.
7. Divide rice and snap peas between plates. Top rice with sea bass. Drizzle ponzu over fish and top with pickled shallot (drained), crispy fried onions, peanuts and remaining cilantro. Serve with lime wedges on the side.

Recipe Tips

FAQ

Can I use a different fish instead of Chilean sea bass?

Yes, you can substitute with another firm, fatty fish like salmon or black cod. Adjust cooking time as needed.

Is there a substitute for ponzu sauce?

You can mix equal parts soy sauce and fresh lemon or lime juice as a quick substitute.

Can I make this recipe gluten-free?

Check your ponzu and chili sauce labels; many are gluten-free. Use tamari instead of soy sauce if needed. Ensure crispy fried onions are gluten-free.