Citrus Sesame Sea Bass with Shrimp, Kohlrabi Cream and Toasted Scallion Rice

Name: Citrus Sesame Sea Bass with Shrimp, Kohlrabi Cream and Toasted Scallion Rice
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4
Cuisine: Fusión mediterránea
Ingredients: 24 oz sea bass fillets, skin-on; 8.5 oz medium shrimp, peeled and deveined; 1.1 lb kohlrabi, peeled and diced; 1 cup jasmine rice; 4 scallions scallions; 3 cups vegetable or fish stock; 1/2 cup heavy cream; 1 whole orange; 1 whole lemon; 3 cloves garlic; 2 tbsp sesame seeds; 2 tbsp butter; 3 tbsp olive oil; 1/3 cup dry white wine; 2 tsp honey; 1 tbsp low-sodium soy sauce; 1 1/4 tsp salt; 1/2 tsp black pepper; 1/4 cup fresh parsley

An original seafood recipe featuring seared sea bass fillets and sautéed shrimp finished with a light orange, lemon, and sesame sauce. It is served over a silky kohlrabi cream and paired with fragrant toasted scallion rice for an elegant yet approachable dish.

25 minPrep

30 minCook

55 minTotal

4Servings

High Protein

Ingredients

Adjust servings

4 filetes / 680 g 680 g sea bass fillets, skin-on (of unos 170 g each uno)
240 g 240 g medium shrimp, peeled and deveined (without cola if preferred)
500 g 500 g kohlrabi, peeled and diced (for the cream)
180 g 180 g jasmine rice (enjuagado)
4 unidades / 60 g 60 g scallions (parte blanca and verde separadas, sliced finas)
720 ml 720 ml vegetable or fish stock (divided)
120 ml 120 ml heavy cream (for the cream of colinabo)
1 unidad 1 unit orange (1/3 cup de jugo)
1 unidad 1 unit lemon (2 tbsp de jugo)
3 dientes / 12 g 12 g garlic (2 chopped and 1 whole)
18 g 18 g sesame seeds (preferiblemente blancas)
30 g 30 g butter (divided)
45 ml 45 ml olive oil (divided)
80 ml 80 ml dry white wine (for the sauce)
10 g 10 g honey (equilibra the acidez)
15 ml 15 ml low-sodium soy sauce (for profundidad of sabor)
8 g 8 g salt (or to taste)
2 g 2 g black pepper (freshly ground)
10 g 10 g fresh parsley (chopped finely)

Nutrition facts

per serving

585 kcal

Calories

39 g

Protein

34 g

Carbs

29 g

Fat

3 g

Fiber

31 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

DairySoyShellfishFishSesameSulfites

Instructions

1
Preheat the oven to 200 °C / 400 °F. Place the kohlrabi on a small tray, toss it with 15 ml (1 tbsp) olive oil, the whole garlic clove, and a pinch of salt. Roast for 20 minutes, until tender and lightly golden.
2
Meanwhile, place the jasmine rice in a saucepan with 360 ml (1 1/2 cups) stock. Bring to a boil, reduce the heat, cover, and cook for 12 minutes. Remove from the heat and let it rest, covered, for 8 minutes.
3
Heat 15 ml (1 tbsp) olive oil and 15 g (1 tbsp) butter in a medium skillet over medium heat. Add the white part of the scallions and cook for 2 minutes. Stir in the cooked rice and toast gently for 2 more minutes. Add the green part of the scallions, mix, and keep covered.
4
Transfer the roasted kohlrabi and roasted garlic to a blender with 240 ml (1 cup) stock and the heavy cream. Blend until smooth. Season with a pinch of salt and pepper. Keep warm over very low heat without boiling.
5
Pat the sea bass fillets and shrimp dry with paper towels. Season both with the remaining salt, pepper, orange zest, and lemon zest.
6
Toast the sesame seeds in a large dry skillet over medium heat for 1 to 2 minutes, until nutty. Remove and set aside.
7
In the same large skillet, heat 15 ml (1 tbsp) olive oil over medium-high heat. Cook the shrimp with the chopped garlic for 1 to 2 minutes per side, until they turn opaque and are just cooked through. Remove and set aside.
8
Add the sea bass fillets to the skillet skin-side down. Cook for 4 minutes over medium-high heat, pressing gently at first so the skin stays flat. Flip and cook 2 to 3 minutes more, until the fish is cooked but still juicy.
9
Remove the sea bass temporarily. Lower to medium heat and deglaze the skillet with the white wine, orange juice, lemon juice, honey, and soy sauce. Cook for 2 to 3 minutes until the sauce reduces slightly. Whisk in 15 g (1 tbsp) butter for shine.
10
Return the shrimp and sea bass to the skillet for 30 seconds to coat with the sauce. Add half of the toasted sesame and gently swirl the pan.
11
To serve, spread a base of kohlrabi cream on each plate. Add a portion of toasted scallion rice, top with one sea bass fillet and several shrimp. Finish with the remaining toasted sesame and the chopped fresh parsley.

Chef tips

Dry the sea bass skin very well so it crisps properly. If the sauce reduces too much, add 1 or 2 tablespoons of stock to loosen it without losing flavor.

Substitutions

You can substitute sea bass with sea bream or snapper, and kohlrabi with cauliflower. For a dairy-free version, use plant-based cream and omit the butter. If you prefer not to use wine, replace it with the same amount of stock plus 1 extra teaspoon of lemon juice.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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