Ingredients

The following ingredients have 1 Servings
  • 1 pound Chilean sea bass fillet (cut into four 3/4 inch thick pieces)
  • 1/2 - 1 teaspoon fish sauce
  • splash of lemon juice
  • salt/pepper to taste
  • 1 teaspoons avocado oil
  • for the sauce:
  • 2 tablespoons lime juice
  • 1 tablespoon minced ginger
  • 2 tablespoons fish sauce
  • 2 tablespoons rice vinegar
  • 1/2 tablespoon maple syrup
  • 1 teaspoon sesame oil
  • 1 tablespoon olive oil
  • 1-2 tablespoons thai chili garlic sauce (sambal olek (or Paleo Chef Sriracha))
  • for the spinach:
  • 10 ounces spinach
  • 1 teaspoon sesame oil
  • 1-2 teaspoons sesame seeds

Instruction

  • Wash and pat dry sea bass fillets. Drizzle with fish sauce, lemon juice and add salt and pepper to taste on both sides (optional) 
  • Heat cast iron skillet over high heat until almost smoking. Reduce heat to medium high and add 1 teaspoon avocado oil. When hot add sea bass fillets, in a single layer. Cook for 4-6 minutes per side (without touching them) until browned and cooked through. 
  • In a small bowl whisk together the sauce ingredients - lime juice, minced ginger, fish sauce, rice vinegar, agave, 1 teaspoon sesame oil, olive oil and sambal olek. Whisk until smooth.
  • Remove cooked fish and set aside. In the same pan cook the spinach in 1 teaspoon sesame oil until just wilted -- about 1 minute.
  • To plate, first divide spinach onto four plates, sprinkle with sesame seeds, top with sea bass, and drizzle with sauce.