Pan-Seared Seabass in 13 Minutes

Instructions:

1. Dry the fish. Use paper towels to pat the seabass fillets bone dry. Focus on the skin side; it should feel tacky, not wet. Note: Damp skin steams, which kills the crunch.
2. Season the fillets. Mix the salt, pepper, and garlic powder in a small bowl. Sprinkle it generously on both sides of the Pan Seared Seabass.
3. Whisk the glaze. Stir the sweet chilli sauce, soy sauce, lime juice, grated ginger, and minced garlic. Set this aside.
4. Heat the pan. Pour oil into your skillet over medium high heat. Wait until the oil shimmers and you see a tiny wisp of smoke.
5. The initial press. Place fillets skin side down. Press down firmly with your spatula for 10 seconds. Note: This stops the fish from curling up.
6. The long sear. Let the Pan Seared Seabass cook undisturbed for 4–5 minutes. Wait until the edges turn opaque and the skin naturally pulls away from the flesh.
7. The flip. Turn the fillets over. Sear the flesh side for 2–3 minutes.
8. The glaze finish. Pour the glaze into the pan during the last 60 seconds of cooking. Listen for a fast bubble as the sauce thickens and coats the fish.
9. Rest and plate. Remove the fish immediately so the glaze doesn't burn. Let it sit for 2 minutes before serving.