This recipe for Kimchi Mayo Seared Sea Bass with Spicy Sesame Noodles is my entree submission for the Lucky Foods recipe challenge. So, for this challenge, I was able to utilize two of Lucky Foods’ amazing sauces, Kimchi Mayo AND Gochujang! If you haven’t yet, be sure to check out my appetizer entry, Kalbi Marinated Seared Scallops with a Spicy Corn Purée. Honestly, I have never felt better about a recipe competition. Both of these dishes were out of this world good!
Naturally, I created a short TikTok video making this fabulous Kimchi Mayo Seared Sea Bass with Spicy Sesame Noodles! Be sure to check it out in the recipe down below! Also, if you have not yet signed up for this social media platform, use my code 5SSIS800K0H06 to create an account.
LUCKY FOODS
Lucky Foods is family-owned, and operated. Also, it is women-owned. Lucky Foods’ product offerings are made from recipes and techniques that have been passed down from generation-to-generation. In addition to their vegan and gluten-free spring roll line, they have recently expanded operations to include their Seoul line of Kimchi and Asian sauces.
Lucky’s NON-GMO, vegan and gluten-free sauces, are made with simple ingredients. Yet, are so full of flavor. Lucky Foods’ sauces are the perfect compliment for a quick, and super easy meal at home. Shop online using the link above, or find them at your local market. Be sure to give them a follow on Facebook and Instagram.
KOREAN SAUCES – KIMCHI MAYO AND GOCHUJANG
As mentioned above, Lucky Foods has expanded production to include a line of Korean Sauces. You may be wondering what Kimchi Mayo and Gochujang taste like. Kimchi vegan mayo has a spicy, creamy flavor. The spice comes from gochugaru. Gochugaru is the pepper used to make Kimchi (a spicy pickled cabbage).
Gochujang has a paste-like texture. It is used often in Korean cuisine and is made from red chili peppers, fermented soybeans, rice and salt. The flavor profile is spicy, sweet, tangy and earthy.
WHAT KIND OF NOODLES TO USE FOR THE SPICY SESAME NOODLES?
Yes, the Spicy Sesame Noodles could have stood on their own. However, I wanted to push this entree recipe over the edge with a combination of Korean flavors.
During my latest trip to my local international market, I picked up a variety of dry Asian noodles. For these Spicy Asian Sesame Noodles, I used dry Sichuan noodles.
Honestly, feel free to substitute with angel hair, linguine or fettuccine.
- be sure to salt the water for the noodles
- if you are using Asian noodles, most only take minutes to prepare (adjust timing of the recipe depending upon the noodles)
- cook the noodles to very al dente (once you transfer to the sauce, they will continue to cook)
- adjust the flavors of the sauce to your liking
- you can substitute toasted sesame oil with regular sesame oil
TIPS ON PREPARING THE KIMCHI MAYO SEARED SEA BASS
Truthfully, there is little to no effort involved in preparing the Kimchi Mayo Seared Sea Bass. A very light sprinkle with kosher salt and black pepper, followed by a coating of the Kimchi Mayo, is all you need.
Sear on all sides in a non-stick, or cast iron pan. Depending on the thickness of the fish, this should only take about three to four minutes per side. Also, make sure to get the edges!
WHAT IS CHILEAN SEA BASS AND PROPER SUBSTITUTES
Did you know that Chilean Sea Bass is NOT “true bass?” Chilean Sea Bass is actually Patagonian toothfish. These fish live off off the coast of South America and Antartica. Honestly, this type of fish can be quite expensive. Additionally, if you have concerns over the sustainability of this fish, choose a proper substitute.
In fact, the term “sea bass” is used often for any flaky white fish. Chilean Sea Bass has a very rich, buttery flavor. The fish flakes into pieces when cooked.
Also, Chilean Sea Bass is a bony fish. Be sure to remove any pin bones prior to cooking. Your fishmonger can do this for you.
Proper substitutes for Chilean Sea Bass, include:
- sable fish
- grouper
- salmon
- halibut
- black cod
- cod
KIMCHI MAYO SEARED SEA BASS WITH SPICY SESAME NOODLES
- Total Time: 20 minutes
- Yield: 2 servings 1x
Description
For one fabulous dish full of Korean flavors, try this Kimchi Mayo Seared Sea Bass with Spicy Sesame Noodles. The noodles are spiced with a Korean favorite, Gochujang. This is a super simple dish to prepare. The flavors are out of this world.
Ingredients
- 2, 6-ounce Chilean sea bass filets
- pinch of kosher salt
- pinch of black pepper
- 4 TBLS Lucky Foods Kimchi Mayo
- 1/2 TBLS oil
FOR THE SPICY SESAME NOODLES:
- 1/2 lb. Asian noodles, or linguine
- 4 garlic cloves, thinly sliced
- 1 TBLS olive oil
- 1 C baby spinach
- 2 TBLS toasted sesame seeds
- 1 TBLS chopped cashews
- 1/2 tsp sesame oil or hot chili oil, for garnish
FOR THE SAUCE:
- 1/3 C soy sauce
- 1/4 C vegetable or chicken stock
- 1 TBLS rice wine vinegar
- 2 TBLS toasted sesame oil
- 1 TBLS maple syrup
- 1 tsp ginger juice
- 2 TBLS Lucky Foods Gochujang
Instructions
- Boil water for the noodles.
- In a bowl, combine all of the ingredients for the spicy sesame noodle sauce.
- Drop the noodles. Cook to very al dente.
- As the noodles are cooking, brown the edges of the garlic in the olive oil.
- Add in the sauce. Allow to simmer for a few minutes.
- Season the fish with kosher salt and black pepper.
- Coat the fish with the Kimchi Mayo.
- In a separate pan, sear all sides of the fish (including the edges), and cook through. Cook time will depend on the thickness of the fish.
- Using a slotted spoon, add the noodles directly from the pot to the simmered spicy sauce.
- Top with the baby spinach. Toss to coat the noodles, and wilt the spinach.
- Garnish the noodles with toasted sesame seeds and chopped cashews.
- Add the noodles to a bowl.
- Drizzle on a bit more toasted sesame oil or hot chili oil.
- Top with a piece of Kimchi Mayo seared fish.
- ENJOY!
Notes
SEE POST FOR TIPS!
- Prep Time: 5 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 10 ounces
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