Discover the simple beauty of this Pan seared Sea bass (or Barramundi) with Pearl Couscous and Chorizo! Tender sea bass, known for its gentle and slightly sweet flavour, meets the rich smokiness of chorizo. These flavours blend together perfectly to create a delicious pairing. Meanwhile, nutty pearl couscous plays its part, soaking up those tasty chorizo flavours and making the whole dish sing in harmony.
Why is Sea Bass called Barramundi in Australia:
Sea Bass is a popular and iconic fish in Australia, known for its mild and buttery flavour. However the Indigenous peoples of Australia have used the name Barramundi instead of sea bass for centuries. It has become deeply ingrained in the local culture and culinary traditions. As a result, Australians commonly use the name “barramundi” to refer to this fish, while in other parts of the world, it is often called “sea bass” or other names.
Tips to cook perfect Pan seared Barramundi / Sea bass:
- Choose Fresh Sea bass:
The key to a great sea bass dish is to start with fresh fish. Look for fillets that are firm, moist, and have a mild ocean scent. Check for clear eyes and pink gills.
- Pat Dry:
Before cooking, pat the fillets dry with a paper towel. Moisture on the surface can prevent the fish from getting a nice sear.
- Season Adequately:
Season the fish with salt and pepper just before cooking. This helps enhance the natural flavour of the fish.
- Preheat the Pan:
Use a non-stick skillet or a well-seasoned cast-iron pan. Preheat the pan over medium-high heat and add a small amount of cooking oil (like olive oil or butter).
- Sear Skin-Side Down:
If your sea bass has skin on, start by placing it skin-side down in the hot pan. This allows the skin to become crispy. Hold the fish down for a few seconds with a spatula to prevent it from curling.
- Don’t Fiddle:
To get the perfect pan seared sea bass, resist the temptation to move them around too much. Let them cook undisturbed until you see the edges turn golden brown. It usually takes about 3-4 minutes on the skin side.
- Flip Carefully:
Gently flip the fillets over using a spatula. Be cautious, as the fillets can be delicate, and you don’t want them to break apart. Cook for another 2-3 minutes on the flesh side or until it flakes easily.
- Check for Doneness:
Sea bass cooks quickly, so be cautious not to overcook it. The fish is done when it easily flakes with a fork, and the flesh is opaque and moist. Cooking times may vary depending on the thickness of the fillet.
- Rest Before Serving: Allow the cooked sea bass to rest for a minute or two before serving. This lets the juices redistribute and keeps the fish moist.