Pescado a la Plancha con Salsa Macha (Seared Fish with Chilli Crunch)
Crisp skinned sea bass seared in minutes and finished with a spoonful of salsa macha, served over cilantro lime rice.
Made with Salsa macha and Cilantro lime rice. Make a batch of the base first, then this takes minutes. Skip to the method
- Time25 min
- LevelEasy
- Costabout £2.04 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Pat the fish very dry with kitchen paper. Season the skin with salt.
- 2
Warm your ready made arroz verde (see the base recipe) in a covered pan with a splash of water until steaming hot all the way through.
- 3
Heat the oil in a large non stick frying pan over a medium high heat. Lay the fish skin side down and press gently for 10 seconds.
- 4
Cook for 4 minutes without moving, until the skin is crisp and the flesh is opaque two thirds of the way up. Flip and cook for 1 minute.
5 min - 5
Serve the fish on the rice. Spoon your ready made salsa macha (see the base recipe) over the top and add lime wedges and coriander.
Tips
- A very dry skin and hot pan make it crisp.
- Do not move the fish until it releases easily.
- Salmon, bream or trout fillets work too.
Storing and freezing
Best eaten fresh. Keep leftover fish in the fridge for 1 day and reheat until steaming hot.
Questions
Can I use frozen fish?
Yes. Defrost it overnight in the fridge and dry it well.
Is salsa macha too rich for fish?
No, a small spoon adds crunch and smoky heat that suits oily and white fish.
More made with salsa macha
Quesadillas de Quesillo con Salsa Macha (Oaxaca Cheese Quesadillas)
GFEFNFTacos de Calamar a la Plancha con Salsa Macha (Griddled Squid Tacos)
GFDFEFCaldo de Frijol con Salsa Macha y Queso Fresco (Brothy Beans with Chilli Crunch)
GFEFNFEmpanadas de Frijol Negro y Quesillo con Salsa Macha (Fried Masa Bean Turnovers)
GFEFNFDouble check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.