Equipment
* optional
Ingredients
Citrus Fennel Salad
- 150 g navel orange, segmented
- 150 g pink grapefruit, segmented
- 150 g fennel bulb, shaved thinly
- 15 ml extra virgin olive oil
- 5 g fresh mint leaves, torn
Sweet and Sour Sauce
- 45 ml rice wine vinegar
- 45 ml orange juice, freshly squeezed
- 30 g honey
- 15 ml tamari
- 5 g fresh ginger, grated
- 3 g cornstarch
- 5 ml water, cold
Pan-Fried Sea Bass
- 300 g sea bass fillets, skin-on and pin-boned
- 3 g sea salt
- 15 ml neutral cooking oil
Nutrition (per serving)
Method
Cut the top and base off the orange and grapefruit, then slice down the sides to remove the skin and pith completely. Cut carefully between the membranes to release the bright citrus segments into a mixing bowl.
Shave the fennel bulb very thinly using a mandoline or a sharp knife and add it to the citrus bowl along with the extra virgin olive oil and torn mint leaves. Toss gently to combine and set aside.
In a small saucepan, combine the rice wine vinegar, orange juice, honey, tamari, and grated fresh ginger.
Bring the sweet and sour sauce mixture to a gentle simmer over medium heat and cook for 5 minutes to reduce the liquid and concentrate the flavors.
Whisk the cornstarch with the cold water in a small dish to create a smooth slurry. Stir the slurry into the simmering sauce and cook for 1 minute until the sauce becomes glossy and thickened enough to coat the back of a spoon. Remove from heat and keep warm.
Pat the sea bass fillets completely dry with paper towels. Lightly score the skin 3 times on a diagonal to prevent curling, and season the skin side generously with sea salt.
Heat the neutral cooking oil in a non-stick skillet over medium-high heat until it begins to shimmer. Place the sea bass fillets skin-side down and immediately press firmly on the flesh with a fish spatula for 30 seconds to ensure the skin makes flat, even contact with the pan.
Release the pressure and continue to cook the fish without moving it for 4 minutes. The skin should become deeply golden and crispy, and you will see the opaque cooked flesh climbing about 80 percent of the way up the sides of the fillet.
Carefully flip the sea bass fillets and cook on the flesh side for 1 additional minute until the fish is opaque throughout and reaches an internal temperature of 63 degrees Celsius or 145 degrees Fahrenheit.
Divide the citrus and fennel salad evenly between two chilled plates. Top each salad mound with a sea bass fillet, positioning the crispy skin facing upward. Drizzle the warm sweet and sour sauce lightly around the plate and serve immediately.
Chef's Notes
- Pressing the fish down firmly when it first hits the hot pan is crucial. Heat causes the proteins and skin to contract, which makes the fillet curl and lift away from the oil, resulting in uneven, soggy skin.
- For the ultimate crisp texture in your salad, soak the thinly shaved fennel in ice water for 10 minutes, then drain and spin it completely dry before tossing with the citrus segments.
- Do not aggressively boil the sweet and sour sauce after adding the cornstarch slurry. High, prolonged heat will break the starch bonds and cause the sauce to thin out again.
Storage
Refrigerator: 1 day — Store the fish, sauce, and salad components in separate airtight containers. The salad will wilt and lose texture after a day.
Reheating: Reheat the fish gently in a skillet over low heat until warmed through. The sauce can be warmed in a small saucepan. Serve salad cold.
