Lee Kum Kee Pan Seared Seabass Fillets in Sichuan Broth
Pan Seared Seabass Fillets in Sichuan Broth by Stephen McClarty, Chef Patron at Gobsmack’d Burgers
Stephen is the chef behind Gobsmack’d Burgers, focusing on indulgent, crowd-pleasing burgers with innovative combinations, bold sauces, and a street-food vibe.
“This dish has savoury depth from mushroom seasoning powder, salinity from soy sauce, warmth from chilli oil, and brightness from vinegar and lime.”
Ingredients
Serves 2
• 1 whole sea bass (1–1.2kg), filleted and cut into 6 portions
• Fine sea salt for seasoning
• Neutral oil for pan frying
• 1 banana shallot, finely sliced
• 2 fire-roasted red peppers, sliced
• 2 garlic cloves, finely grated
• 1 tsp fresh grated ginger
• 75ml Shaoxing wine (or dry white wine)
• 500ml good quality fish stock
• 6-8 thin slices of daikon radish
• 1 tsp Lee Kum Kee Premium Mushroom Seasoning Powder
• 1–2 tsp Lee Kum Kee Chiu Chow Chilli Oil (plus extra to finish)
• 1–2 tsp Lee Kum Kee Premium Light Soy Sauce
• 1 tsp Lee Kum Kee Seasoned Rice Vinegar
• Fresh lime juice, to taste
• Micro coriander, to garnish
Method
1. Fillet the sea bass, remove pin bones and cut each fillet into three even portions. Lightly score the skin and season with salt 10–15 minutes before cooking.
2. Heat a stainless-steel pan with neutral oil. Place fish skin-side down and cook until approximately 70% opaque up the flesh (3–4 minutes). Flip, baste for 30–45 seconds, then rest skin-side up.
3. In the same pan, sweat the shallot and roasted peppers for 1–2 minutes. Add grated garlic and ginger and cook gently without colouring.
4. Deglaze with Shaoxing wine and reduce by half.
5. Add fish stock and sliced daikon radish. Bring to the boil and simmer for 3–4 minutes until the daikon softens slightly but retains texture.
6. Season with Mushroom Seasoning Powder, Light Soy Sauce and Chiu Chow Chilli Oil. Taste and adjust seasoning.
7. Finish with rice vinegar and fresh lime juice to balance acidity.
8. Divide broth between two warm bowls, arrange three pieces of seabass per bowl, garnish with micro coriander and a light drizzle of chilli oil.
Serve immediately.
