I was in the mood for some fish the other night but not in the mood to fuss. It was a busy weekend full of packing up soap orders and just dealing with all of the extra work that comes with having farm animals and finding the temperatures below zero.
I came up with this dish on the fly and it turned out better than I could have hoped. In fact I had made the error of defrosting two fillets so we ate it two nights in a row! I used Baquetta Seabass from Anderson Seafoods. I will let you know that it did not taste like it had been frozen - the fish tasted like it had been cooked from a fresh state. This is what I love most about the product from Anderson - even after having been frozen the fish tastes like it had just been pulled from the ocean.
Asian Style Seabass
PRINT THIS RECIPE
2 4 oz seabass fillets, skin removed
1 tsp olive oil
2 TBS all purpose flour
1/4 cup tamari
1/4 cup oyster sauce
1 TBS rice wine
2 TBS granulated sugar
1/4 cup chopped cashews
2 cups prepared Jasmine rice
Preheat the oven to 350°
Heat a small fry pan over med-high heat. Add the olive oil. Add a generous amount of salt to the all purpose flour and mix well. Coat the seabass fillets on all sides with the flour mixture.
Add the fish to the hot pan and lightly brown on all four sides. About 1/2 - 1 minute per side. Remove the fish and wipe out the pan.
Return the fish to the pan, cover and put into the preheated oven for 7 minutes to finish cooking.
While the fish is in the oven add the tamari, oyster sauce, rice wine and granulated sugar to a small sauce pan. Bring to a boil, lower heat to a simmer and cook down until reduced by half. Remove from heat and set aside.
To serve place the prepared rice on the plate, add one of the pieces of fish, drizzle with some of the sauce and top with a handful of the chopped cashews.
I served this with roasted green beans, peppers and onions. To make them I just put the frozen beans and pepper with some freshly chopped onion in a baking dish with a tablespoon of olive oil and a sprinkling of salt. I roasted them at 350° for about half an hour before I started cooking the fish.
The seabass fillets from Anderson come either in 8 oz or 6 oz weights. I have the 8 oz size and I find that cutting one in half makes a nice serving for each of us. We find we cannot eat the whole fillet. This works great as if you purchase them they last longer. This fish is delicious - not fishy at all in taste yet quite firm and meaty. We are both really enjoying it. The sweet/salty Asian sauce with the crunch of the cashews was really good. As I wrote above we enjoyed it so much I cooked the same meal two nights in a row. The second night I served it with roasted broccoli.
Disclosure: This post contains affiliate links. I received free fish from Anderson Seafoods. All opinions are my own.