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Chilean Sea Bass with Soy-Ginger Marinade Recipe

Asian-inspired · Main course · 22 min total

This Chilean sea bass is marinated in a savory soy-ginger mixture, then pan-seared to perfection for a restaurant-quality meal at home.

Ingredients

• 4 (6 oz each) Chilean sea bass fillets
• 1/4 cup low-sodium soy sauce
• 2 tablespoons mirin
• 1 tablespoon rice vinegar
• 1 tablespoon grated fresh ginger
• 2 cloves garlic, minced
• 1 tablespoon honey
• 1 tablespoon sesame oil
• 1 tablespoon vegetable oil
• 1 tablespoon toasted sesame seeds
• 2 green onions, sliced

Instructions

1. In a small bowl, whisk together soy sauce, mirin, rice vinegar, ginger, garlic, honey, and sesame oil until honey is dissolved.
2. Place sea bass fillets in a shallow dish or resealable bag. Pour marinade over fish, turning to coat. Cover and refrigerate for 30 minutes.
3. Remove fish from marinade and pat dry with paper towels; discard remaining marinade.
4. Heat vegetable oil in a large nonstick skillet over medium-high heat. Place fillets skin-side down (if skin-on) and cook 4 minutes.
5. Flip fillets and cook another 3-4 minutes until fish is opaque and flakes easily with a fork.
6. Transfer to plates, sprinkle with sesame seeds and green onions. Serve immediately.

Tips

• Do not marinate longer than 30 minutes as the acid can start to cook the fish.
• Serve with steamed rice and sautéed bok choy for a complete meal.
• Leftovers can be refrigerated for up to 2 days; reheat gently in a skillet.

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