Seabass With Garlic Butter Mushroom & Chimichurri Sauce

Good for 1 person


2 Pcs Seabass, About 250g


Black Pepper

4 Pcs Fresh Shiitake Mushroom, Remove Stem and Cut Half

¼ Red Bell Pepper, Diced

1 Tbsp Unsalted Butter

2 Tbsp Olive Oil

1 Clove Minced Garlic

Chimichurri Sauce (Mix well in bowl)

1 Cup Fresh Chinese Parsley, Chopped

1 Tbsp Fresh / Dried Oregano, Chopped

4 Cloves Minced Garlic

1 Tsp Chilli Flakes

65ml Apple Cider Vinegar

½ Tsp Salt

Pinch of Coarse Black Pepper

125ml Olive Oil

½ Tsp Icing Sugar


  1. Rub fish with some black pepper and salt on both side. Heat pan with 2 Tbsp olive oil, pan fry skin side first for 2mins followed by the other side for 1-2mins, until slightly brown. Remove and set aside.
  1. Using same pan, stir fry mushroom for 2-3mins. Add in butter and garlic, continue to cook for another 3mins until mushroom is cooked.
  1. Add in red bell pepper and stir fry for 1min. Season with salt and pepper. Remove from heat.
  1. Assemble fish on plate, drizzle with 2 tbsp chimichurri sauce and serve with garlic butter mushroom.


  1. Make chimichurri sauce at least 1hr in advance for more flavorful taste. Keep balance for 3 days in fridge. If want to keep longer store in freezer. This recipe yield 3 portion.
  1. Adjust level of sour according to taste by adding or reducing icing sugar.
  1. Chimichurri sauce goes well with any kind of protein such as beef, seafood or other type of fish.
ChimichurriGarlic butterMushroomSeabass