Chilean Seabass with Rice Noodles & Peanuts
The Wixter Seafood Chilean Seabass with Rice Noodles & Peanuts is a delicious meal! It seems fancy but couldn’t be easier to make. Just follow the simple instructions below. Perfect for date night!
1 Tablespoon of Fresh Lime Juice
1 Tablespoon of Fish Sauce
1 Teaspoon of Honey
3 Tablespoons of Vegetable oil (divided)
2 6 oz, Skin-On Wixter Chilean Seabass
1 Shallot (thinly sliced)
1 Inch Piece of Ginger (peeled and finely minced)
2 Scallions (thinly sliced)
½ Fresno Red Chile (thinly sliced into rounds)
1 Clove of Garlic (finely minced)
2 Tablespoons of chopped Fresh Mint, Basil, and/or Cilantro
1 Tablespoon of Chopped, Unsalted, Dry-Roasted Peanuts
1 Tablespoon of Fresh Dill (chopped)
8-10 oz Dried Rice Noodles (cooked and cooled)
STEP 1: Whisk lime juice, fish sauce, honey, and 2 Tbsp. water in a small bowl. Set aside.
STEP 2: Heat 2 tbsp of oil in a large skillet over medium-high heat.
STEP 3: Season fish with salt and cook, skin side down, until skin is golden brown and crisp (about 5–8 minutes).
STEP 4: Flip over with a spatula until fish is just opaque (another 3-4 minutes depending on thickness).
STEP 5: Remove from skillet and set aside.
STEP 6: Heat remaining oil in the skillet over medium-high heat.
STEP 7: Add shallots, ginger, scallions, and chiles and cook, stirring often, until beginning to brown (around 2-3 minutes).
STEP 8: Add garlic and cook, stirring, until golden brown (about 30 seconds).
STEP 9: Add reserved lime juice mixture and rice noodles into skillet and cook (about 1 minute).
STEP 10: Remove from heat and mix in herbs and peanuts.
STEP 11: Serve fish over the noodles (topped with sauce and dill).