📝 About This Recipe
A sophisticated elevation of the classic Jiangnan flavor profile, this dish features sustainably sourced sea bass with skin rendered to a glass-like shatter. The traditional sweet and sour sauce is reimagined as a silky, ruby-red reduction infused with sun-dried hawthorn berries and aged Zhenjiang vinegar. It is a masterclass in the balance of 'Wok Hei' precision and modern plating aesthetics.
🥗 Ingredients
The Fish
- 2 pieces Chilean Sea Bass Fillets (6oz each, skin-on and scaled)
- 1 tablespoon Shaoxing Rice Wine (for marinating)
- 1/2 teaspoon Sea Salt (fine grain)
- 3 tablespoons Grapeseed Oil (high smoke point oil)
Sweet and Sour Reduction
- 100 ml Zhenjiang Black Vinegar (aged balsamic-style rice vinegar)
- 60 grams Rock Sugar (crushed for faster melting)
- 5 pieces Dried Hawthorn Berries (adds a floral tartness)
- 1 tablespoon Premium Light Soy Sauce (for umami depth)
- 3 slices Ginger (smashed)
- 4 pieces Fresh Raspberries (for natural red pigment and acidity)
Aromatics and Garnish
- 2 heads Baby Bok Choy (blanched and halved)
- 1 stalk Scallion (curled in ice water)
- 1/2 piece Red Chili (deseeded and julienned finely)
- 1 pinch Edible Gold Leaf (optional for fine dining finish)
👨🍳 Instructions
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1
Pat the sea bass fillets extremely dry with paper towels. Place them skin-side up on a plate in the refrigerator, uncovered, for 30 minutes to further dehydrate the skin.
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2
In a small saucepan, combine the black vinegar, rock sugar, hawthorn berries, ginger slices, and light soy sauce over medium heat.
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3
Add the fresh raspberries to the saucepan and crush them with a spoon to release their juice and color into the reduction.
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4
Simmer the sauce gently for 10-12 minutes until it coats the back of a spoon with a syrupy consistency. Strain through a fine-mesh sieve and keep warm.
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5
Remove the fish from the fridge. Score the skin lightly with a sharp knife in a crosshatch pattern, being careful not to cut into the flesh.
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6
Rub the flesh side with Shaoxing wine and season only the flesh side with sea salt.
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7
Place a heavy-bottomed stainless steel or carbon steel pan over medium-high heat. Add the grapeseed oil and wait until it begins to shimmer.
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8
Place the fillets into the pan skin-side down. Use a flexible spatula to press the fish down firmly for the first 30 seconds to ensure even contact.
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9
Reduce heat to medium and cook for 5-6 minutes on the skin side. Do not move the fish; let the skin render and become golden and crisp.
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10
Flip the fillets carefully once the skin is audible when tapped. Cook on the flesh side for just 1-2 minutes until the internal temperature reaches 130°F (54°C).
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11
While the fish rests for 2 minutes, quickly sauté the blanched baby bok choy in the remaining fish oil with a pinch of salt.
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12
To plate, spoon a generous pool of the hawthorn reduction onto the center of a warm plate. Place the bok choy to one side.
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13
Rest the sea bass fillet partially on the greens and the sauce, keeping the crispy skin exposed. Garnish with scallion curls, chili threads, and a touch of gold leaf.
💡 Chef's Tips
Always use a cold-to-room-temp pan start if you are a beginner, but for true fine dining, a shimmering hot pan creates the best crust. If the sauce becomes too thick, whisk in a teaspoon of warm water to restore the glossy sheen. Never pour the sauce over the skin of the fish, as it will immediately lose its characteristic crunch. Rock sugar is essential for the 'mirror' finish of the sauce; granulated sugar will not provide the same depth or gloss. Use a fish spatula (slotted offset turner) to flip the delicate fillets without breaking the skin.
🍽️ Serving Suggestions
Pair with a crisp, high-acidity Riesling or a dry Chenin Blanc to cut through the richness of the sea bass. Serve alongside a bowl of steamed jasmine rice infused with pandan leaf for an aromatic accompaniment. A side of wok-fried wild mushrooms with garlic chives provides an earthy balance to the sweet-tart sauce. For a tea pairing, choose a lightly roasted Tieguanyin Oolong to complement the floral notes of the hawthorn.