Jean-Georges Vongerichten’s Seared Wild Sea Bass

• 1/3 c. (80 g) soy sauce ↔ Replace
• 1/4 c. (60 g) Japanese rice vinegar ↔ Replace
• 1/4 c. (50 g) peeled and finely chopped roasted red bell pepper ↔ Replace
• 3 tbsp. (37 g) fermented black beans, soaked for 15 minutes, drained, blotted ↔ Replace
• 2 1/2 tbsp. (30 g) fresh lime juice ↔ Replace
• 2 1/2 tbsp. (30 g) fresh orange juice ↔ Replace
• 2 tbsp. (30 g) peeled and coarsely grated ginger ↔ Replace
• 1 1/2 tbsp. (15 g) finely chopped shallots ↔ Replace
• 1 tsp. (5 g) kosher salt ↔ Replace
• 1 red Thai chili, (about 1 1/2 g) finely chopped ↔ Replace
• 1/4 c. (50 g) safflower oil ↔ Replace
• 1/4 c. (50 g) extra-virgin olive oil ↔ Replace
• 2 tbsp. olive oil ↔ Replace
• 4 (3-oz.) black sea bass filets ↔ Replace
• 12 oz. asparagus, trimmed ↔ Replace
• Chive blossoms, for serving (optional) ↔ Replace

Converted measurements are approximate; the original source remains authoritative.

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