December 22, 2019

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.

Trey Chean Choun – Broiled Sea Bass topped with roasted ginger, garlic, shallot, and salted soybeans

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Prep Time: 20

Cook Time: 40

Course: Main Course

Cuisine: Chinese Cambodian

Keyword: Chean Choun, ginger, sea bass, seafood, Trey Chean Choun

Servings:

Calories: 561kcal

Author: Channy Laux

Ingredients

2 pounds sea bass*
1 tsp fish sauce
1 Fresno pepper deseed and julienned
3 stems green onion
10 stems cilantro leaves
2 tbsp avocado oil
½ pound ginger julienned
½ cup shallots thinly sliced
2 tbsp Angkor Thnot sugar*
1 tbsp water
4 tbsp rice vinegar
2 tsp soy sauce
4 tbsp salted soy beans

Instructions

Marinate fish – Clean and pat fish dry with paper towel. Coat with the fish sauce. Place the fish on a baking dish, set aside.
Preheat the oven – Turn the oven to 450ºF
Prepare garnish – Place julienned fresno chiles in a bowl of ice water. Discard white stems of green onion, shred the green portion and place its the same ice water for the chili. Place cilantro in a separate bowl of ice water.
Note: this step allows the herbs and chili to stiffen, curl and fluff perfectly for garnishing.
Prepare Sauce – Roast ginger in oil over medium heat. Stir occasionally until the ginger turns golden. Add shallot, stir occasionally until the shallot turns golden. Add Thnot sugar stir until sugar is melting. Add water, vinegar, soy sauce, and salted bean. Mix well and set aside.
Broiling the fish – Once the oven reaches 450ºF, change oven setting to broil. Broil fish on the rack one level below the middle rack, for 10 to 15 minutes until the internal temperature of the thickness part of the fish reaches at least 135ºF. 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 the sauce, Fresno chiles, green onion, cilantro.