Wes Whitsell - Pan Fried Sea Bream

Wes Whitsell - Pan Fried Sea Bream
Chef Wes Whitsell's perfectly pan fried fish with layers of flavor.


  • 5 cloves garlic
  • Three tablespoons of fresh grated ginger
  • One tablespoon dried turmeric powder
  • One large shallot minced


  • 1 thinly sliced shallot
  • 5 thinly sliced ginger coins
  • 2 garlic cloves thinly sliced
  • 1 can of unsweetened coconut milk
  • Half cup of pulverized raw unsalted macadamia nuts
  • 1 bunch of cilantro
  • 1 bunch mint
  • 1 bunch of Thai basil
  • 1 bunch parsley
  • 4 heads of baby (small) bok choy
  • 1 whole sea bream fish (1-2 pounds)
  • 1 cup of olive oil
  • 1 tablespoon of fish sauce
  • 1 tablespoon of diamond crystal kosher salt
  • 1 small slice fresno chili or jalapeno chili


  • One bunch of unpeeled carrots. Wash and scrub under warm water
  • 1 tablespoon maple syrup
  • 1 tablespoon of fermented chilis
  • Juice of one large whole fresh lime
  • 1 tablespoon of fish sauce
  • 1 tablespoon of olive oil

Wes Whitsell - Pan Fried Sea Bream - Home & Family


1. Score each side of the fish diagonally three times.

2. Rub both sides generously with above puree and let it marinate in the refrigerator for 6 to 24 hours.

3. Next step: fish removed from refrigerator one hour prior to cooking

4. Using a large cooking skillet pour enough olive oil to fill ¼ (pan fried fish) using medium heat

5. Wipe off marinade and put in a small bowl (do not toss, this will be your curry)

6. Using kosher salt, salt the fish inside and out

7. Place fish whole side down, taking care not to splash the hot oil

8. Cook for 5 to 6 minutes on each side

9. Take the fish out and place on a wire mesh set it aside and let it rest.

10. Pour out half of the oil from your skillet

11. Sautee bok choy in the hot oil for 2 minutes

12. Add above ingredients and sauté for 3 minutes with a pinch of salt

13. Add coconut milk

14. The paste

15. And fish sauce

16. Simmer for approx. 5 minutes or until the desired consistency

17. Add bok choy into the sauce

18. Pour the sauce into a serving bowl first along with the bok choy. Place the fish on top and sprinkle with macadamia nuts.

19. Decorate around the fish with the herbs and chilly

20. Serve with steamed white or brown rice and roasted carrots (recipe below)


1. Mix all ingredients (except for carrots). Pour over the carrots

2. Marinate for 6 to 24 hours

3. Remove the carrots from marinade and roast in a preheated over at 450 degrees, 10 minutes

4. In a saucepan heat the marinade at medium heat, reduce by half (5 minutes)

5. Remove carrots from oven, place on a plate and poor over the marinade.

6. Garnish with macadamia nuts, minced mint and cilantro.

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