Braised Black Sea Bass With Balsamic Vinegar And Toasted Pine Nuts

By Molly O’Neill

Published January 17, 1998

Total Time
25 minutes
Rating
4(25)
Comments
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Ingredients

Yield:4 servings

  • 1 whole sea bass, about 2 to 2 ½ pounds, cleaned and scaled

  • ½ cup corn oil

  • 4 cloves garlic, peeled and minced

  • 2 tablespoons peeled, grated ginger

  • 2 shallots, peeled and minced

  • 2 jalapeno peppers, seeded and finely chopped

  • ¼ cup diced red bell pepper

  • ¼ cup gin or vodka

  • 2 tablespoons soy sauce

  • 2 tablespoons fish sauce

  • 3 tablespoons aged balsamic vinegar

  • 1 tablespoon sugar

  • 1 cup fish or chicken stock

  • ½ cup toasted pine nuts

  • 3 tablespoons chopped fresh cilantro, chives and tarragon for garnish

Ingredient Substitution Guide

Preparation

  1. Step 1

    Rinse the fish and pat it dry. With a sharp knife, score the skin 3 or 4 times on each side, cutting ¼ inch into the flesh.

  2. Step 2

    Heat the oil in a large flat-bottomed wok or large skillet set over high heat until very hot. Cook the fish, covered, for 3 minutes, until the skin is browned on one side. Carefully turn the fish, replace the cover and brown the other side. Add the garlic, ginger, shallots, jalapeno peppers and red pepper and cook, stirring, for about 2 minutes. Add the gin, soy sauce, fish sauce, vinegar and sugar. Cover, reduce the heat to low and cook for 2 minutes. Turn the fish again, pour in the stock, cover and cook over medium heat for 5 to 7 minutes more, until the flesh can easily be separated from the bone. Add the pine nuts, carefully slide the fish onto a platter and pour the pan juices over it. Garnish with the herbs and serve immediately.

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4 out of 5
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Comments

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Justine

My fish was deboned, so I skipped the last step of adding the stock and cooking another seven minutes. The fish was done enough and starting to break up, which made for perfect eating in a bowl on top of basmati rice. Definitely will do again in my cast iron skillet - delicious.

Gaby

I used one seeded habanero since I didn't have jalapeños with mixed reviews since it got really spicy but then again I love that.

Niloufer Gupta

will cook it using black pomphret in Bangalore for a Sunday lunch ,substituting pine nuts with peanuts since pine nuts are imported.
,and chopped scallions .

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