Grilled Sea Bass with Bean Sprout Stir-Fry

Instructions

1. 1

   Pat the sea bass fillets dry with paper towels and season both sides with sea salt and black pepper. Let sit at room temperature for 10 minutes.

   Tip: Drying the fish helps achieve a crispy skin when grilled.

2. 2

   Preheat your grill to medium-high heat (around 400°F) and lightly oil the grates to prevent sticking.

3. 3

   In a small bowl, whisk together soy sauce and rice vinegar. Set aside.

4. 4

   Place sea bass skin-side down on the grill and cook for 5-6 minutes without moving. Flip carefully and cook for another 3-4 minutes until the flesh is opaque and flakes easily.

   Tip: Resist the urge to move the fish early—this prevents skin from tearing and ensures even cooking.

5. 5

   While the fish cooks, heat sesame oil in a large wok or skillet over high heat. Add minced ginger and sliced garlic, stir-frying for 30 seconds until fragrant.

6. 6

   Add the sliced mushrooms to the wok and cook for 2-3 minutes until they begin to soften and release their moisture.

7. 7

   Add the fresh bean sprouts to the wok and toss constantly for 2 minutes. Pour in the soy-vinegar mixture and continue cooking for 1 minute, stirring gently to combine.

   Tip: Keep the heat high and work quickly to maintain the crisp texture of the sprouts.

8. 8

   Remove from heat and fold in the green onion pieces. Taste and adjust seasoning with additional soy sauce if needed.

9. 9

   Divide the bean sprout stir-fry among four plates and top each with a grilled sea bass fillet, skin-side up.

10. 10

    Garnish with sesame seeds and serve immediately while the fish is still warm.

    Tip: This dish pairs beautifully with jasmine rice or steamed bok choy on the side.