Dinner

Pan-Seared Striped Bass with Bitter Melon, Black Bean, & Tamarind Sauce

Name: Pan-Seared Striped Bass with Bitter Melon, Black Bean, & Tamarind Sauce
Prep time: 12 min
Cook time: 16 min
Total time: 28 min
Yield: 2 servings
Ingredients: 2 striped bass fillets (140g each), skin-on and patted dry; salt and white pepper to taste; 2 tbsp vegetable oil (divided); 1 bitter melon (about 200g), halved lengthwise, seeded, and thinly sliced into half-moons; 4 cloves garlic, minced; 1 tbsp fermented black beans (douchi), rinsed and lightly crushed; 2 tbsp tamarind paste; 1 tbsp fish sauce; 1 tsp sugar; ½ cup chicken or vegetable stock; 1 tsp cornstarch mixed with 1 tbsp water; 2 scallions, cut into 1-inch pieces; fresh cilantro for garnish; 1 fresh red chili, thinly sliced (optional); lime wedges for serving

A stunning Vietnamese-inspired dinner: perfectly seared striped bass with its skin crackling against tender white flesh, laid atop a silky-savory stir-fry of bitter melon and garlic in a tangy-sweet tamarind and fermented black bean sauce. Light, elegant, and deeply flavorful—springtime on a plate.

368cal 30gprotein 24gcarbs 18gfat 12min prep 16min cook 2serves

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