Cambodian Broiled Sea Bass - Easy Asian Fish Recipe | CulinaryCreationss

Ingredients

• For the Sea Bass:
• 1 ½ - 2 pounds skin-on sea bass fillets (about 4 fillets, 6-8 oz each) or 1 small whole sea bass, scaled and gutted (about 1.5-2 lbs)
• 1 tablespoon neutral oil (such as avocado, canola, or grapeseed)
• For the Marinade:
• 1 tablespoon fish sauce
• 1 tablespoon soy sauce (or tamari for gluten-free)
• 1 teaspoon palm sugar or light brown sugar
• 1 teaspoon grated fresh ginger
• 1 teaspoon lime juice or rice vinegar
• For the Ginger-Soy Relish:
• 2 tablespoons neutral oil
• 3 tablespoons finely minced fresh ginger (from about a 2-inch piece)
• 2 medium shallots, thinly sliced
• 1 tablespoon palm sugar or light brown sugar
• 2 tablespoons fish sauce
• 1 tablespoon rice vinegar or lime juice
• 2 tablespoons water
• 1 tablespoon salted soybeans, mashed (optional, see notes for substitutes)
• 1 fresh red chili (like Fresno or bird’s eye), thinly sliced (optional, for heat)
• For Garnish:
• 2-3 scallions (green onions), thinly sliced
• ¼ cup fresh cilantro, chopped
• Extra sliced fresh chili (optional)