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Splash your sea bass with ginger beer for a sweet, tangy effect.

Nobody pens a cookbook quite like chef Richard Blais, winner of Bravo’s Top Chef All-Stars and Top Chef judge. His latest collection of recipes hails from his home kitchen, where he creates the dishes his family and friends have come to love. Read the stories behind these beloved meals, then make this sea bass with ginger beer and bok choy for dinner in under an hour.

You could call this an entry-level fish dish — it’s that easy. But beyond its simplicity, the fatty lusciousness of sea bass contrasts gorgeously with the crunch of bok choy and the spiciness of the sauce spiked with ginger beer.

Note: Chilean sea bass is pretty expensive and rare. If you can’t find it or would rather use another fish, try black cod (also called Alaskan sablefish). It’s more affordable and plentiful in our oceans, and it has a similar buttery texture and mild but delicious flavor as sea bass. I always check with the Seafood Watch app, which is run by the greatly respected Monterey Bay Aquarium. This keeps me up to date with what fish are currently sustainable and good choices.

Reprinted with permission from So Good