chilean sea bass with crispy eggplant

2-4 6-oz. portions of Chilean sea bass
½ cup tamari, divided
1 teaspoon grapeseed oil
1 Italian eggplant, peeled and diced
2 tablespoons cornstarch
4 tablespoons vegetable or canola oil
1 yellow onion, sliced
¼ teaspoon sugar
Kosher salt and black pepper

STEP 1
Marinate the fish: mix ¼ cup tamari with the fish in a large ziplock bag or mixing bowl. Let sit in the fridge for at least 2 hours or overnight. Pull the fish from the fridge about 10 minutes before you are ready to cook it. Remove any marinade and pin bones. Season with a little salt and a few grinds of pepper.

STEP 2
Cook the fish: heat a large skillet over high heat. Add the grapeseed oil and swirl around in the skillet. When the skillet is very hot but not smoking, place the fish skin-side down in the pan. Cook for 3 minutes, then flip the fish over and cook another 2 minutes. Remove the fish from the skillet and eat immediately.

CRISPY EGGPLANT

STEP 1
Prep the eggplant: put the eggplant cubes in a colander and salt generously. Let sit for at least 20 minutes to draw out the water. Pat dry with a paper towel. Place the eggplant in a mixing bowl and sprinkle the cornstarch over it. Toss until everything is coated.

STEP 2
Fry the eggplant: heat 3 tablespoons vegetable or canola oil in a large cast iron skillet. Carefully add the eggplant and fry in batches, not overcrowding the skillet. Fry for about 7-10 minutes until the eggplant is crispy and golden on all sides. Add more oil if needed as you go (the eggplant will absorb a lot of the oil). Set fried eggplant aside on a paper towel-lined plate and sprinkle with salt. Wipe out the skillet.

STEP 3
Heat 1 tablespoon of oil in the same skillet you used to fry the eggplant. Add the sliced onion and cook over medium-high heat about 5 minutes until soften. Add the remaining ¼ cup tamari and sugar; simmer 2 minutes. Turn off the heat and add the fried eggplant back into the skillet. Mix thoroughly and serve immediately with the fish and perhaps some white rice.