Dinner · Thai · 15 min
Pan-Seared Sea Bass with Tamarind-Ginger Glaze and Stir-Fried Mushrooms
- Calories
- 725
- Protein
- 56g
- Carbs
- 75g
- Fat
- 24g
Ingredients
- 263.4 g sea bass fillet
- 1.2 tbsp duck fat
- 0.25 tsp salt
- 0.25 tsp black pepper
- 53.4 g pearl barley
- 60 g shiitake mushroom
- 25 g tamarind paste
- 20 g fresh ginger
- 50 g scallion
Method
- 01Bring a medium pot of water to a boil, add pearl barley, and simmer for 25-30 minutes until tender but chewy. Drain well and set aside.
- 02In a small bowl, whisk together tamarind paste, half of the minced ginger, and 1 tbsp water to create a glaze.
- 03Heat half of the duck fat in a skillet over medium-high heat. Season sea bass with salt and black pepper. Pan-sear skin-side down for 4-5 minutes until crispy, then flip and cook for 2-3 minutes until fish is fully opaque throughout and flakes easily (internal temperature of 145°F/63°C). Remove and rest.
- 04Add remaining duck fat to the same skillet. Add shiitake mushrooms, remaining ginger, and scallions; sauté for 3-4 minutes until browned.
- 05Pour in the tamarind glaze and simmer for 1 minute until thickened and coating the mushrooms.
- 06Spoon cooked barley into a shallow bowl, top with pan-seared sea bass, and spoon mushroom-tamarind glaze over top. Serve immediately.
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