Cajun Chilean Sea Bass
with Thai basil sauce

Cook Time: 20 min
Prep Time: 30 min

Ingredients

• 6 eachs chanterelle mushrooms or cremini mushrooms

• 1 cup basmati rice

• 4 eachs north coast seafoods Chilean Sea Bass

• 1/2 cup Mae Ploy Sweet Chili Sauce

• 4 eachs tai basil or regular basil

• 2 eachs scallion

• 1 tablespoon fresh grated ginger

• 2 tablespoons soy sauce

• 3 ounces baby arugula

• 1 1/2 cups water

• 2 tablespoons lime juice

• 1 1/2 tablespoons butter

• 1/2 teaspoon salt

• 1 bottle Chef Dan’s Cajun Seasoning

Directions

Rice
In a medium pot, bring the water, butter, salt, and rice to a boil. Cover the pot with a tight-fitting lid, then turn the heat down to a simmer and cook for 15 to 20 minutes, until all of the water is absorbed and the rice is tender.

Fish
Season the fish with Chef Dan’s Cajun Seasoning. Heat a heavy skillet over high heat. Once heated, add in cooking oil and let heat briefly until shimmering, about 1 minute. Lay fillets carefully into the hot oil skin side down. Cook the fish 2/3 of the way through. Once fish is 2/3 of the way through (2.5 min) flip and continue cooking until done about 2.5 min on each side depending on the thickness of the fish. (Make sure you sear skin side first to get the best crisp to the skin & always serve fish skin side up so the beautiful crisp skin won’t get soggy) remove fish from pan and set aside.

Chanterelle mushrooms
After you remove fish from the pan and set aside Lower the heat of the pan and toss in your chanterelle mushrooms and cook till tender about 3 minutes. Toss in your baby arugula to wilt slightly. Remove chanterelles and arugula from the pan and now it’s time to make our sauce.

The Sauce
Place in your Mae Ploy Sweet Chili Sauce, lime juice, soy sauce, and some chopped Thai basil. Mix all ingredients together on low heat for about 2 min and shut the heat off.

Plating
Take some rice & fold in your scallions and half your wilted arugula then scoop or ring mold it on your plate. Spoon your sauce on the other half of your plate nice and smooth. Place your Chilean sea bass against your rice skin side up! Place your chanterelle mushrooms around the plate to have that eye pop. Add the rest of the wilted baby arugula to the top of your fish. Finish with some fresh Thai basil leaves for eye appeal to the plate. Congratulations you are now ready to eat! Snap a photo to show off to your friends and family that are not here to try it.

Enjoy this fresh light fish with a crisp Cloud Candy from Mighty Squirrel Brewery.

For a wine I would suggest a nice Pinot Grigio or a Rose.