Chilean sea bass, also known as the Patagonian toothfish, is a white, firm, moist and flaky fish with a rich and euphoric buttery flavor that literally melts in your mouth (give this recipe a try if you don’t believe us). In our opinion, this fish is one of the greatest tasting fish money can buy and it also comes with a commanding per-pound price tag that rivals even Angus prime ribeye steaks. Wherever you acquire your Chilean sea bass filets, be sure it is certified by the Marine Stewardship Council (MSC) for sustainable harvest. Surf and turf? How about we kick this recipe up a notch and do a surf and dive and compliment the Chilean sea bass with a pair of jumbo U10 diver sea scallops?
For our very first Asian Fusion recipe, we combine two fruits of the sea into an amazing dish that is enhanced by two savory and contrasting sauces of Asian influence, taking the sensational ingredients over the top. In order to make this dish even more delectably-melt-in-our-mouths, we will be cooking the main stars of this recipe via sous vide, which is entirely optional. If you do not have access to a sous vide cooker, the good ol’ oven will work just fine. We’ve included instructions for both. After you are done preparing and enjoying this dish for two, you will agree with us that this recipe is best reserved for a special occasion or special dinner party, ones that you’d like to leave an everlasting impression on your guests.