Ingredients:

  • 2 seabass fillets (6 ounces each; skin-on recommended)
  • 1 tablespoon olive oil (15 ml)
  • Salt and pepper, to taste
  • 1/4 cup sweet chili sauce (60 ml)
  • 1 tablespoon soy sauce (15 ml)
  • 1 teaspoon rice vinegar (5 ml)
  • 1 clove garlic, minced
  • 1 teaspoon ginger, grated
  • Optional: 1 teaspoon sesame oil (5 ml) for added depth

Instructions:

  1. In a mixing bowl, combine sweet chili sauce, soy sauce, rice vinegar, minced garlic, and grated ginger. Whisk together until well blended. Set aside.
  2. Pat the seabass fillets dry with paper towels. Season both sides with salt and pepper.
  3. Heat olive oil in a non-stick skillet over medium-high heat. Place seabass fillets skin-side down in the skillet. Cook for 4-5 minutes until the skin is crispy and golden brown. Flip the fillets using a fish spatula. Cook for an additional 2-3 minutes until the flesh is opaque and flakes easily.
  4. Lower the heat to medium and pour the sweet chilli sauce mixture over the seabass. Spoon the sauce over the fish for about 1 minute until heated through.
  5. Transfer the seabass to plates, spoon more sauce over the top, and serve immediately.