Baked Chilean Sea Bass
|Vegetable oil||2 Tablespoon|
|Chilean sea bass fillet||1 1⁄2 Pound, cut into 4 portions|
|Freshly squeezed orange juice||1⁄2 Cup (8 tbs)|
|Dry sherry||1⁄4 Cup (4 tbs)|
|Sake||1⁄4 Cup (4 tbs)|
|Oyster sauce||1⁄4 Cup (4 tbs)|
|Fermented black beans||3 1⁄2 Tablespoon, chopped|
|Soy sauce||2 Tablespoon|
|Freshly squeezed lime juice||1 1⁄2 Teaspoon|
|Minced cilantro||1 1⁄2 Teaspoon|
|Minced garlic||1⁄2 Teaspoon|
|Minced ginger||1⁄2 Teaspoon|
|Minced jalapeno||1⁄2 Teaspoon|
FOR THE BLACK BEAN SAUCE, combine the orange juice, sherry, sake, oyster sauce, black beans, soy sauce, lime juice, cilantro, garlic, ginger, jalapeno, and cornstarch in a medium bowl and whisk to mix well.
PREHEAT THE OVEN to 350°F.
HEAT THE OIL in a large, ovenproof skillet over medium-high heat.
Add the fish and cook until well browned, about 1 minute per side.
Remove the skillet from the heat, pour the black bean sauce over the fish, and put the pan in the oven to bake until the fish is just cooked through, 8 to 10 minutes longer.
SET A PORTION of the fish onto each of 4 individual plates.
If the black bean sauce has not thickened, boil until reduced slightly.
Spoon the black bean sauce over and around the fish and serve.