Chilean Seabass with Ink Rice Risotto


My all time favorite fish is Chilean Seabass, buttery and melts in your mouth. My all time favorite starch is risotto, creamy and hearty. When I put these two together and add on the presentation, it then becomes my all time favorite dish to make. This also proves you don’t have to go to restaurants for a fancy meal ๐Ÿ™‚

It can’t be easier to make, a 30 minute meal deal. The fish cooks in 5 minutes while the risotto is a packaged one that cooks in 18 minutes. To make it fancier, the risotto is also processed with octopus ink, not really much for the flavor but adds ton to the presentation, for me at least (it did take a while to convince my 4-year old that it is edible). Even if you can’t find the ink risotto, any regular one will do just fine.


Chilean Seabass 1 pound (cut into pieces)

Ink Risotto 1 cup

Chicken Stock 3 cups

Butter 1/4 stick

Salt and Pepper to taste


Salt and pepper the fish cubes, let it stand for a few minutes. Melt half of the butter in a pan on medium high heat. Pan fry the fish onย both side for 2-3 minutes or so until brown on the outside. Meanwhile, put the risotto and chicken stock in a pan and cook for 18 minutes (may vary depending on the package you buy). When the rice is cooked, place the rice on the bottom of the place and place on piece of the fish on top. Decorate with caviar and green leaves. I also cooked some young bamboo shoots with garlic on the side but you can use any veggie you like.

2 thoughts on “Chilean Seabass with Ink Rice Risotto

  1. I first knew it was risotto when you introduced it to me a year ago. If I did not recall it wrong, it was the dish of risotto with truffle oil in a downtown restaurant. I loved it. This recipe looks simple. I will try it and let you know how it goes. ๐Ÿ™‚

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