Coño Kitchen: Pan-Seared Chilean Sea Bass

July 6, 2018

Whether it’s to make sipsip to your boss, or to make libre your friends; sometimes, you just have that urge to stupidly spend a shocking sum for supper.

This is why we’ve decided put together an all-new series that celebrates the most grandiose monkey of Philippine society, the Philippine Coño. Dubbed the Coño Kitchen, this is a space that cannot possibly contain any more popped collars, hipster glasses and platinum credit cards.

For this recipe, we’re featuring something that won’t get you an “A” in your Spanish exam, but will teach you some Spanish.

This dish’s fish’s sumptuous flavour, coupled with the tart Brussels sprouts and hints of salt from the bacon will have your mouth generously spewing tanginas from how good it is. In other words, pare, this dish will make you swear in Spanish. Your grandparents will be proud.

Good for you, dear coño, is that this dish is very much available at the Coño’s official neighborhood grocery, Santi’s Delicatessen. For just a measly two thousand four hundred per kilo, it’s a complete and utter steal.

And since I wasted the last 3 minutes of your life introducing Coño Kitchen, I’ll let you go ahead. Go na, make luto na.

Pan-seared Chilean Sea Bass with Brussels Sprouts

Yield: 2 servings


  • 400 grams Chilean sea bass, slice into 2 fillets
  • 1/4 cup milk
  • 1/4 cup flour
  • 2-3 tbsp olive oil
  • salt and pepper


  1. Clean sea bass and pat dry.
  2. Soak in milk 10 minutes on each side.
  3. Discard milk and season with salt and pepper.
  4. Heat olive oil in pan over high heat.
  5. Dredge sea bass in flour.
  6. Pan fry on both sides until browned and cooked.
  7. Serve with Brussels sprouts on the side.


  1. For 1-inch thick sea bass : fry 1-2 minutes on each side. For 2-inch thick sea bass : fry 2-3 minutes on each side.
Rich Tuason Rich Tuason

Rich Tuason is mainly a graphic designer and photographer who believes in magical creatures and the intangible. She probably is acataleptic (in reference to acatalepsy), but would prefer not to be labeled because she can be a hipster like that. She likes to write silly stories, which may or may not be real--depending on your perception.

22 comments in this post SHOW

22 responses to “Coño Kitchen: Pan-Seared Chilean Sea Bass”

  1. Vinz says:

    Wow! It looks so sarap! HEHE

  2. Bobordonez says:


    please explain to your readers that what you have in your picture is chilean sea bass and

    not ordinary sea bass (apahap)

  3. Khooks510 says:

    What do you do with the garlic for the brussel sprouts? throw them in the oven with the bacon and brussel sprouts?

  4. Sydneylyn says:

    What does the milk do to the sea bass?? and can Chilean sea bass only be found from cold storage? 🙂 thanks!! 🙂 

    • Sydneylyn says:

      I mean 
      Santi’s Delicatessen 🙂 thanks

    • it takes out the fishy-ness and adds to the creamy buttery taste of the fish. 🙂 you can get seabass from: Santi’s, sometimes Rustan’s, My Own Meatshop and Midas.

      • sandrita says:

        Saw this milk tip somewhere recently. Gilt Taste ba? Thanks for spreading these little kitchen tricks. Maybe in between your features & full-length recipe posts, you can do a series of quick kitchen tips or tweaks, with links to other sites that helped spread those ideas. More content for a little less effort on your part.

  5. Bobordonez says:

    sydneylyn chilean sea bass is also available from mida food traders tel 524006  in two
    product forms headless  at 1600 per kilo and 1800 per kilo for fillets.

  6. […] Fonte: Compartilhe:Gostar disso:GosteiSeja o primeiro a gostar disso. Categoria : Receitas, Receitas Salgadas […]

  7. CyberTech says:

    Coño Kitchen?? WTF!!!! O_o
    Do you really know what Coño means? Coño is Cunt in Spanish XD

  8. […] the special mutation that allows you to enjoy brussel sprouts, in which case you can pair your pan-seared bass with just bacon. supports your […]

  9. Ash says:

    What is on top of the sea bass for the final result? Oil and parsley?

  10. K says:

    Could you please explain fully how to prepare the brussel sprouts?

  11. Joey says:

    Why dont you just call your kitchen “Puki” kitchen which means the same thing as “Cono” and all will understand what you are trying to convey

  12. Sherry in Union, KY says:

    This is the best fish dish I have ever tasted. Thank you for sharing the recipe!

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