Macau Portuguese Grilled Fish
This Macau-style Portuguese grilled fish blends Chinese and Western flavors with tender fish and rich sauce, featuring exotic Portuguese spices for an unforgettable taste.
Ingredients
11 items- Sea bass 1 (about 500g)
- Onion 1
- Tomatoes 2
- Garlic cloves 3
- Olive oil 2 tablespoons
- Salt 1 teaspoon
- Black pepper 1/2 teaspoon
- White wine 3 tablespoons
- Sugar 1/2 teaspoon
- Lemon 1
- Cilantro to taste
Nutrition
Steps （8 steps）
Clean the sea bass and score 3 diagonal cuts on each side. Rub with 1/2 tsp salt, 1/4 tsp black pepper, and 1 tbsp white wine both inside and outside. Marinate for 15 minutes.
Slice the onion, chop the tomatoes, slice the garlic, and chop the cilantro. Set aside.
Heat a large skillet over high heat, add 2 tbsp olive oil, then reduce to medium heat. Pan-fry the fish until golden brown on both sides, about 3 minutes per side. Remove and set aside.
In the same skillet with remaining oil, sauté the onion and garlic over medium heat until the onion is translucent and fragrant, about 2 minutes.
Add the chopped tomatoes and stir-fry for 1 minute until slightly softened. Pour in the remaining 2 tbsp white wine and about 100ml water. Bring to a boil over high heat.
Return the fish to the skillet. Add the remaining 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp sugar. Cover, reduce heat to low, and simmer for 10 minutes.
Uncover and increase heat to high to reduce the sauce until thick enough to coat the back of a spoon. Sprinkle with chopped cilantro and turn off the heat.
Transfer the fish to a serving plate, spoon the sauce over the top, garnish with lemon wedges, and serve immediately.
Tips
Do not flip the fish too often when frying; let one side set before turning to keep the skin intact. Adjust the simmering time based on fish thickness – it's done when a chopstick inserts easily into the thickest part.
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