Pan-fried Chilean Seabass w/ Red Pepper Cream Sauce

Can someone teach me how to plate sauces?

INGREDIENTS (1 SERVING)

• 1/2 pounds of Chilean Seabass or any other seabass (pat dried) - 1 inch thick

• 6 garlic cloves minced

• 1 shallot sliced

• 1/2 red pepper sliced

• 1/2 a cup of water

• 2 tsp of balsamic vinegar

• 2 Thai chili pepper chopped

• Extra Virgin Olive Oil (be generous!)

• 1/4 cup of heavy cream

• Salt and Pepper

STEPS

1. Season the seabass with salt on both side.

2. Put generous amount of oil in a pan and turn on high heat. Your pan must be super hot! Once the pan is ready, put the seabass into the pan and cover for 60s. Flip the seabass over and wait for 1m 30s or until the bottom part has become crispy. Take the seabass out and set it on your dish.

3. Put garlic, red pepper, shallot, and Thai chili into pan and turn to low heat. Stir the mixture quickly because the previous heat might burn your mixture. After 3 - 4 minutes, add water and balsamic vinegar. Turn to medium heat.

4. Stir the mixture until it’s almost too hot to eat and pour the mixture into a separate bowl. Blend the mixture until there is enough sauce and strain the bad boy.

5. Add heavy cream to the sauce and add salt or pepper to taste.

6. Pour the sauce over the seabass and enjoy!