Chilean Seabass in Spicy Coconut Yuzu Sauce | Caitlin Jesson
Chilean Seabass in Spicy Coconut Yuzu Sauce
15 mins prepServes 4
This Chilean seabass dish is inspired by a spicy yuzu coconut sauce that combines rich coconut flavor, heat from gochujang, and the acidity of yuzu, creating a delicious balance. You can substitute any type of fish you prefer.
1: Pat the fish dry and season to taste with salt and pepper.
2: Heat olive oil in a skillet over medium heat then add the fish.
3: Sear the fish undisturbed for 5 minutes then flip and continue cooking until the fish is cooked through, about 3-5 minutes.
4: Remove the fish from the pan and set aside.
5: Add green onion, fresno chilis, garlic, and ginger to the pan and sauté over medium heat for 2-3 minutes.
6: Add in coconut milk and gochujang, scraping the bottom of the pan to release any stuck bits.
7: Whisk well to incorporate the gochujang into the sauce.
8: Simmer the sauce for five minutes then add in fish sauce, yuzu, and tamari, cooking for two minutes longer.
9: Strain the aromatics from the sauce.
10: Add the sauce to the bottom of your serving dish, top with seabass, fresno chilis, green onion, cilantro, and Aleppo pepper.
