Ginger Garlic Sea Bass with Asian Black Bean Sauce


Prep time
30 minutes
Cooking time
30 minutes
Total time
1 hour


2 U
8 ounce sea bass fillets
2 t
salt and pepper
4 T
olive oil (divided)
4 T
Butter (divided)
1⁄2 c
linguini pasta, cooked
1 1⁄2 clv
garlic, chopped
2 t
2 t
asian black bean sauce
6 T
lobster stock (can be made from scratch or purchased at supermarket)
6 t
1 U
Zucchini, shredded
1 U
carrot, shredded
1 U
yellow squash, shredded
Fresh chives, for garnish


Sea Bass
Season the sea bass on both sides with salt and pepper, then place in a hot sauté pan with 2 tablespoons oil and 1 tablespoon butter. Sear the sea bass on both sides until golden brown, approximately 1 minute for each side, and finish in the oven at 350°F for 8 minutes. You can place the same sauté pan in the oven, as long as it is completely metal. Sauté the linguine in sauté pan, form a round shape and sauté until golden brown on both sides, for approximately 2 minutes on each side. You can use any long pasta noodle for the noodle cake.
Sauté the garlic and the ginger, then add the black bean sauce, lobster stock, and water and reduce by 1/4. In a hot sauté pan add 2 tablespoons olive oil, 1 tablespoon butter and the shredded vegetables. Add salt and pepper to taste. Sauté the vegetables until they become al dente. 
Place the sauce in a pasta bowl. Place the linguine cake on top of the sauce, then the vegetables, and finally the sea bass. Garnish the whole plate with fresh chives.