Pan-Seared Wild Sea Bass...Pan-Seared Wild Sea Bass with Forbidden Rice and Ginger-Turmeric Emulsion

A vibrant, nutrient-packed masterpiece featuring antioxidant-rich black rice, sustainably sourced sea bass, and a golden anti-inflammatory emulsion.

Ingredients

Cooking Instructions

1. 01

   Combine the black rice with 1 cup of water and a pinch of sea salt in a small pot. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes until tender.

2. 02

   In a small saucepan, combine the light coconut milk, grated ginger, and grated turmeric. Simmer over low heat for 5 minutes to infuse flavors. Strain through a fine-mesh sieve and whisk in half the lime juice. Keep warm.

3. 03

   Pat the sea bass fillets extremely dry with paper towels. Season the skin side with sea salt and white pepper.

4. 04

   Heat 1 tablespoon of avocado oil in a stainless steel or cast-iron skillet over medium-high heat. Place the fish skin-side down and press gently with a spatula for 30 seconds to ensure even contact. Cook for 4-5 minutes until the skin is golden and crisp.

5. 05

   Flip the fish carefully and cook for an additional 2 minutes until just opaque. Remove from the pan and let rest for 1 minute.

6. 06

   In the same pan, add the remaining oil and sauté the shiitake mushrooms and bok choy until the greens are wilted and mushrooms are tender (about 3 minutes). Deglaze with the remaining lime juice.

7. 07

   To plate: Create a base with the black rice, layer the bok choy and mushrooms alongside, place the sea bass on top, and drizzle the ginger-turmeric emulsion around the plate. Garnish with lime zest and micro-cilantro.