Bangkok Bass Blaze
Perfectly pan-seared bass fillets smothered in a bold, spicy Thai chili and soy sauce glaze, served alongside steamed vegetables for a nourishing and flavor-packed meal.
Prep
15 min
Cook
20 min
Servings
4
Difficulty
medium
Ingredients
Step-by-Step
In a small bowl, whisk together the soy sauce, coconut sugar, fish sauce, and sliced Thai chili. Set the sauce aside.
Pat the bass fillets dry with paper towels and season them generously with salt and pepper.
Heat a large nonstick skillet over medium-high heat. Add 1 tbsp of oil and swirl to coat the pan. When the oil is hot, add the bass fillets and cook for 3-4 minutes per side, until they are golden brown and cooked through.
Remove the bass fillets from the pan and set them aside. Reduce the heat to medium, then add the minced ginger to the pan. Cook for 1-2 minutes, stirring frequently, until fragrant.
Pour the prepared sauce into the pan and bring it to a simmer. Cook for 2-3 minutes, stirring occasionally, until the sauce has thickened slightly.
Return the bass fillets to the pan and spoon the sauce over the top, ensuring the fillets are evenly coated.
Serve the Bangkok Bass Blaze immediately, alongside the steamed vegetables. Enjoy!