Want to know how to cook Chilean sea bass? Chilean sea bass is a delicious, versatile fish that can be cooked in many different ways. When cooked properly, it is tender and flaky with a mild, slightly sweet flavor. While it may seem daunting to cook such a delicate fish, with a few simple tips anyone can make a delicious Chilean sea bass dish.
How To Make Chilean Sea Bass (Pan Seared Method!)
Follow the steps below to prepare a delicious plate of Chilean sea bass.
- The first thing to do is rub your sea bass fillets dry with a paper towel and coat both sides of the fish with olive oil. Then, drizzle the fish fillet on both sides with salt and pepper, to taste.
- The best way to make sure your fillets are done is by using a kitchen thermometer. Preheat the oven to 425°, then warm up the cast iron pan by adding 1 tablespoon of olive oil and placing the pan at medium-high heat.
- Place the fish into the pan skin side down (this will help achieve that crisp, golden crust on top) and cook for 4-6 minutes (depending on how thick your fillets are). Don’t move them around. Then, flip them over and roast for another 5-6 minutes or until they’re done (this will also give you a golden crust on the bottom).
- Now, take the skillet with the fillet to your given and bake for 15-18 minutes. The result should be a flaky, crunchy, and tasty sea bass. Enjoy!
One of the most important things to remember when cooking Chilean sea bass is not to overcook it. This fish is very delicate and can easily become dry and rubbery if cooked for too long. A good rule of thumb is to cook it for 10 minutes per inch of thickness. So, if your fish is 1 inch thick, cook it for 10 minutes, if it is 1.5 inches thick, cook it for 15 minutes, and so on.
Other Cooking Methods
We’ve highlighted two other methods used for preparing Chilean sea bass. Let’s check it out!
- 11 Bottles of Original Nangfah Plara Fermented Pickled Fish Pink Cap
- Pla ra or Pla Rah is a traditional northeastern Thai and Lao seasoning produced by fermenting fish with rice bran or roasted rice powder and salt fermented in a closed container for at least 6 months.
- Made by pickling several varieties of fish in Thailand.
- EASY TO USE, CLEAN AND SAFETY. For Thai food such as green papaya salad or Som Tam.
- Imported from Thailand. Ship to USA via DHL Express. Estimated delivery time 5 - 7 days.
Pure Baking Method
When baking Chilean sea bass, it is important to use a little bit of fat to help keep it moist. This can be done by brushing the fish with olive oil or wrapping it in bacon before baking. Baking is a very simple way to cook Chilean sea bass. Preheat your oven to 350 degrees Fahrenheit. Season the fish with salt, pepper, and any other herbs or spices you like. Then, bake it for 10 minutes per inch of thickness.
Steaming is another great way to cook Chilean sea bass. It is quick and easy, and it doesn’t require any additional fat. To steam Chilean sea bass, simply place it in a steamer basket over a pot of boiling water. Season the fish with salt, pepper, and any other herbs or spices you like. Then, cover the pot and steam the fish for 10 minutes per inch of thickness.
With a few simple tips, anyone can cook a delicious Chilean sea bass dish. Remember to not overcook the fish, if baking, use a little bit of fat to help keep it moist. The key to a great Chilean sea bass dish is to always keep it moist. You’ll want to make sure to bake the fish in a well-oiled pan and when boiling, always choose a gentle cooking method to cook it pro. Also, remember not to throw out that sauce your fish was cooked with; use it for pasta! With these tips, you’ll be sure to impress your guests with your culinary skills.