Guatemalan · beginner
Guatemalan Pan-Seared Bass With Sesame Chirmol Sauce
Crispy white fish served over a rustic warm tomato salsa enriched with toasted sesame seeds and fresh scallions.
- PREP TIME
- 15 min
- COOK TIME
- 15 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Heat a dry skillet over medium-high heat. Add plum tomato halves cut-side down and whole scallions; char for 4 to 5 minutes until skins blacken in spots.
- 02
Transfer charred tomatoes and scallions to a cutting board, chop roughly, and place in a bowl.
- 03
Stir minced garlic, toasted sesame seeds, lime juice, chopped cilantro, and a pinch of salt into the charred tomato mixture to form the chirmol sauce.
- 04
Pat sea bass fillets thoroughly dry with paper towels and season both sides with salt and black pepper.
- 05
Heat vegetable oil in a separate non-stick skillet over medium-high heat until shimmering. Carefully add sea bass fillets and cook for 3 to 4 minutes without moving until a golden crust forms.
- 06
Flip fillets and cook for another 2 to 3 minutes until fish flakes easily with a fork. Serve immediately topped with warm sesame chirmol sauce.
A LITTLE KITCHEN KNOW-HOW
Dry Skillet Charring
Searing whole vegetables in an unoiled hot pan to caramelize natural sugars and impart smoky depth to salsas.
Notes from the kitchen
- Ensure fish fillets are completely dry before searing to guarantee a crisp outer surface.
- Leftover chirmol sauce makes an excellent topping for grilled vegetables or fried eggs.
- Original home-cooking adaptation inspired by Guatemalan; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.