Broiled Sea Bass
Check out this quick and easy recipe for Chean Choun, topped with a sweet and sour hot relish of roasted ginger, garlic, shallots, and salted soybeans. “This dish has the word Mom written all over it. I think of her every step of the way?♥️”, Chef Channy.
- Marinate fish – Clean and pat fish dry with paper towel. Coat with the fish sauce. Set aside.
- Prepare garnish – Place fresno chiles in a bowl of ice water. Discard white stems of green onion, shred the green portion and place its own ice water. Place cilantro in glass of ice water, tips first. Note: this step allows the vegetables to stiffen, curl and fluff perfectly for garnishing.
- Roast ginger – Roast ginger in oil over medium heat. Stir occasionally until the ginger turns golden. Remove ginger from the oil and place on paper towel to absorb excess oil.
- Preheat the oven to 475ºF and place a baking sheet one level above the center of the oven.
- Prepare the sauce – Remove half of the oil left over from roasting ginger. Add shallots to the remaining ginger oil. Stir occasionally until shallots turn brown. Add sugar, vinegar, soy sauce, water, and half of salted soy beans then drain all the juice into the sauce and mince the rest of the salted soy beans prior to add into the sauce.
- Broiling the fish – Once the oven reaches 475ºF, remove the baking dish from oven and place the fish onto the hot baking dish. Change oven to broil and let broil for 10 minutes. Half way through broiling, rotate the baking dish for even broiling.
- Garnish – Once the fish is done broiling, place it on a serving platter. Top with half of roasted ginger, the sauce, the remaining roasted ginger, Fresno chiles, green onion, cilantro.
- Substitute Thnot Sugar with granulated sugar
- Other fish options that work well for this dish include: halibut, branzino, or salmon