The rich flavour and sensitive texture of the Chilean sea bass, also known as Patagonian toothfish, make it a highly sought-after fish. The meat of the Chilean sea bass is renowned for its flavour, which has been compared to cod on account of its rich and buttery texture. The fish has a distinctive texture with big, delicate flakes of meat that are almost creamy in consistency. It is savoury, sweet in flavour and is both solid and delicate, melting in your mouth.
St. Regis Goa Resort’s Sussegado beach shack serves a wide range of Pan Asian dishes by Chef Sundar Kant Dadel. According to him, one of the many hallmarks of the Chilean sea bass is its versatility in the kitchen. It pairs beautifully with many different spice combinations and sauces, making it a favourite among chefs and home cooks alike. Its flavour profile makes it a great canvas for bold, exotic flavours, but it also works well with simple preparations that allow the natural flavour of the fish to shine through.
Serves: 3
Cooking time: 35-40 minutes
Ingredients:
Miso butter- 300gm
6 tbsp white miso
3 tbsp melted butter
5 garlic cloves-minced
1 inch piece ginger – grated
1 tbsp mirin
1/2 tsp toasted sesame oil
Cracked black pepper
Method:
In a small bowl, whisk together the miso, butter, ginger, garlic, mirin, toasted sesame oil and black pepper until combined. Set aside.
Chilean sea bass
Preheat the oven to 350 degrees.
Pat each fillet dry with a paper towel or tea towel.
Season both sides with salt and pepper.
Heat 2 tbsp. of truffle oil in a medium skillet, over medium high heat.
Once you see wisps of smoke, add the sea bass skin side down. Cook for approximately 3-4 minutes.
Flip and cook for another 3 minutes.
Remove the fillets from the pan and add them, skin side down, to a parchment lined baking sheet.
Brush both sides with the miso butter using a pastry brush.
Place in the oven and cook until just cooked through (approximately 6-8 minutes)
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