Asian Wedding Banquet-Style Chilean Sea Bass, I know it as Cá Đút Lò, is one of our favorite fish dishes and we look forward to having it at every Vietnamese wedding we go to. The sweet and savory, flaky and buttery, bright-colored Chilean Sea Bass is so good and addicting.
We celebrated Me and Mrs. No Limit’s 21 year dating anniversary with this luxurious fish for dinner that was quite simple to prepare and packed full of flavor. I roasted the fish in my Traeger Grill, but the toaster oven or regular oven is ideal!
To see how it’s made, check out the Instagram Reel.
2 Pounds Chilean Sea Bass Fillets
¼ cup Lee Kum Kee Char Siu Sauce
¼ cup water
1 tablespoon Honey
1 tablespoon cooking oil
1 teaspoon Dark Soy Sauce
1 teaspoon Garlic Powder
Dipping Sauce Ingredients:
¼ cup Kewpie Mayo
1 tablespoon Condensed Milk
1 teaspoon honey
1 teaspoon lemon juice
Make Marinade – In a measuring cup, add all the fish marinade ingredients and mix well.
Make Dipping Sauce – In a small bowl, add all the dipping sauce ingredients, mix, and set aside.
Marinate Fish – Pat dry Chilean Sea Bass fillets. Marinate the Sea Bass in a shallow pan for at least 4 hours, preferably overnight.
Roast Fish – Place the marinated Chilean Sea Bass on a baking rack over a sheet pan.Roast in a 450 degree oven/grill for 20 minutes. Remove the fish from the oven/grill and brush the fish fillets with the marinade. Continue roasting the fish fillets for another 15 minutes or until the internal temperature of the fish reaches 135 degrees. Broil or use a kitchen torch to char the exterior of the fish.
- For this recipe, you want to find the thicket piece of Chilean Sea Bass Filet. I got it at Costco.
- Bigger pieces may require more roasting time. Make sure the internal temperature of the fish reaches at least 135 degrees before removing it from the oven/grill.
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