For Emily’s 13th birthday, she requested Asian-style Roasted Chilean Sea Bass, similar to the kind that you will see at Vietnamese weddings. I know it as Cá Đút Lò.

This Chilean Sea Bass dish looks super fancy and tastes luxurious, but it’s so eazy to prepare! I love the sweet and savory, flaky, buttery, melt-in-your-mouth, and bright-colored Chilean Sea Bass. It’s so yummy!

For this dish, roast the fish at 425 degrees for about 20 minutes, then baste it with the marinade and continue roasting until the fish reaches 135 degrees internal. The total cook time was around 40 minutes for a few thick pieces, but monitor it! I roasted the fish in my Traeger Grill, but the toaster oven or regular oven is ideal!

No Limit Tip: Pick the thickest piece of Chilean Sea Bass you can find!

Fish Ingredients:
2 Pounds Chilean Sea Bass Fillets, thickest piece you can find
¼ cup Lee Kum Kee Char Siu Sauce
¼ cup water
1 tablespoon Honey
1 tablespoon cooking oil
1 teaspoon Dark Soy Sauce
1 teaspoon Garlic Powder

Dipping Sauce Ingredients:
¼ cup Kewpie Mayo
1 tablespoon Condensed Milk
1 teaspoon honey
1 teaspoon lemon juice
Lemon zest

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