Experience the exquisite flavors of our Hong Kong-style Chilean Sea Bass, perfectly pan-seared until flaky and tender, and served atop a bed of vibrant sautéed spinach. Drizzle with Hong Kong soy sauce and garnish with fresh ginger, scallions, and micro cilantro, and embark on a culinary journey that brings the flavors of our beloved Quiet Woman dish right to your dining table.

Chilean Sea Bass

entrée

appetizers

½ cup low sodium soy sauce
6 tbsp sherry
½ cup water
3 tbsp sugar

Hong Kong Soy

Mix together in saucepan and barely bring to a boil.
Remove from heat (make sure sugar is dissolved).

1 cup low sodium soy sauce
12 tbsp (¾ cup) sherry
1 cup water
6 tbsp sugar

2 Servings

1 Serving

Procedure

Sautéed Spinach

4 bags spinach
2 cups butter
2 tsp Lawry’s
2 tsp black pepper
2 tsp granulated garlic

Ingredients

Mix butter and seasonings together in saucepan.
Add spinach and cook. Season to taste.

Procedure

Garnishes

Golf ball size sautéed spinach (See Recipe below)
Ginger - julienne
Scallion - julienne
Cilantro Microgreens

Chilean Sea Bass

ONE SIDE ONLY: barely coated in Rice Chex
Sauté until golden brown on the Chex side

How to Serve

In a pasta bowl, place spinach in center - flatten enough to be platform for seabass
Pour sauce in bowl - 3 oz ladle about ¾ inch deep
Place seabass on top of spinach
Garnish top of seabass with 2:1 ginger to scallion julienne
Top with micro cilantro