Sea Bass & Mandarin Salad Recipe

May 3, 2016

There’s no doubt the Sea Bass is a coveted fish thanks to its rich and buttery flavor. The meat is pure and firm, boasting a white thick fillet that stays moist even after cooking. This delicious fish can be cooked in various ways from sauteeing to grilling to poaching and even baking. It’s really versatile, low in calories and full of healthy protein.

For a seabass recipe that’s full of savory, oriental flavors, give Chef Geo’s Sea Bass Salad Bowl dish a try:


  • 200g of Sea Bass
  • 50/50 blend, half spinach half spring mix
  • 1/2 cup chick peas
  • 1 Tbsp sesame seed oil
  • 1 Roma tomato, diced
  • Crystallized Ginger
  • 1 Mandarin, peeled and diced
  • 1/4 Cup red onion, diced
  • 1 Tbsp of garlic stir in paste
  • 1/2 Tsp ginger stir in paste
  • 1 Tsp Wasabi powder
  • A pinch of pink salt
  • 1 Tbsp black sesame seeds


  • Half a mandarin, peeled
  • 1 Tbsp vinegar
  • 1 Tsp Ginger stir in paste
  • A pinch of pink salt
  • 2 Tbsp of flour

Nutrition Facts:

246 Calories




Steps to Follow


First dice the sea bass into small cubes. Then, in a mixing bowl, combine the sea bass, chickpeas, ginger, garlic, wasabi, pink salt and oil. Cover it and refrigerate for about 20 minutes.


Heat a medium frying pan, or wok, to medium-high temperature. Remember, the pan must be hot in order to sear the fish properly. Add the seasoned sea bass and cook until the outside is golden brown. Shake the frying pan to toss the fish around, so all sides cook evenly.


In a bullet blender or high-speed blender, combine all the dressing ingredients until the mixture takes on a liquid form.


To plate, start with the spinach/spring mix followed by the fish. Then top with the diced tomato, onions, mandarin, crystallized ginger and sesame seeds. Then, ENJOY!

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Chef Geo is a member of Team BPI Sports.

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