Chilli Lime Ginger Sea Bass With Pak Choi in Light Broth

Name: Chilli Lime Ginger Sea Bass With Pak Choi in Light Broth
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: 2 sea bass fillets, skin on; 1 tbsp olive oil or sesame oil; Salt and black pepper, to taste; 1 tbsp fresh ginger, finely grated; 1 red chilli, finely sliced; Zest and juice of 1 lime; 2 tbsp soy sauce; 2 cups (500ml) chicken or vegetable broth; 2-3 heads of pak choi, halved lengthwise; 1 spring onion, thinly sliced, for garnish; Fresh coriander leaves, for garnish (optional)

by Matte Black Bowls

2 People

25 min

Here’s a fresh, light meal that’s perfect when you’re craving something flavourful but not too heavy. It’s one of my favourites recently. This chilli lime ginger sea bass has a punchy mix of zesty lime, warming ginger, and a hint of chilli heat, all balanced out with a simple, fragrant broth and tender pak choi. The sea bass gets a nice crispy skin, while the broth keeps everything light and refreshing. It’s a quick and easy dish that looks impressive but takes minimal effort – ideal for a weeknight dinner or a laid-back gathering with friends. I hope you Enjoy!

chilli lime ginger sea bass with pak choi in light broth

Chilli Lime Ginger Sea Bass With Pak Choi in Light Broth

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Recipe details

Yield 2 People
Time spent: Prep time: 10 Minutes Cook time: 15 Minutes Total time: 25 min

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Ingredients

2 sea bass fillets, skin on
1 tbsp olive oil or sesame oil
Salt and black pepper, to taste
1 tbsp fresh ginger, finely grated
1 red chilli, finely sliced
Zest and juice of 1 lime
2 tbsp soy sauce
2 cups (500ml) chicken or vegetable broth
2-3 heads of pak choi, halved lengthwise
1 spring onion, thinly sliced, for garnish
Fresh coriander leaves, for garnish (optional)

Instructions

Prepare the Sea Bass Marinade: In a small bowl, mix the grated ginger, sliced chilli, lime zest, and a squeeze of lime juice. Pat the sea bass fillets dry with paper towels, then season lightly with salt and pepper. Rub the ginger-lime mixture onto both sides of the fillets and set aside to marinate for 10-15 minutes.
Sear the Sea Bass: Heat the olive oil or sesame oil in a large non-stick skillet over medium-high heat. Place the sea bass fillets in the pan, skin-side down. Sear for about 3-4 minutes, or until the skin is crispy and golden. Flip the fillets and cook for another 2-3 minutes, or until the fish is opaque and flakes easily with a fork. Remove the fillets and set aside.
Make the Broth: In a medium saucepan, bring the chicken or vegetable broth to a gentle simmer. Stir in the soy sauce, the remaining lime juice, and adjust the seasoning to taste.
Cook the Pak Choi: Add the pak choi halves to the simmering broth and cook for 2-3 minutes, or until they are tender but still vibrant and slightly crisp.
Assemble: Divide the pak choi between two bowls and place a sea bass fillet on top of each. Ladle the warm broth around the fish and pak choi. Sprinkle with spring onions, fresh coriander leaves (if using), and an extra squeeze of lime if desired.

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Chilli Lime Ginger Sea Bass With Pak Choi in Light Broth

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