Go Back
–+ servings
Sweet and sharp sea bass — Fresh homemade recipe photo

Sweet and sharp sea bass

No ratings yet
When I first made this recipe for my neighbors last spring, they lingered at the counter long after their plates were empty. The sea bass stayed tender while the sauce developed that sweet-savory depth from ginger and honey meeting the sharp punch of rice vinegar.
I keep a jar of toasted sesame oil in the back of my pantry specifically for this dish — it transforms what could be ordinary into something I actually crave on its own merit. The whole thing comes together while I'm chopping vegetables, so there's no standing over a hot stove waiting for dinner to finish.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 385
Ingredients Method Nutrition Notes

Ingredients
  

Sea Bass & Marinade
  • 2 6 oz sea bass fillets
  • 1 tablespoon soy sauce
  • 1 teaspoon toasted sesame oil
  • ½ teaspoon freshly ground black pepper
  • Pinch salt
Sauce
  • 3 tablespoons honey
  • 2 tablespoons rice vinegar
  • 1 tablespoon soy sauce
  • 1 teaspoon grated fresh ginger about a 1-inch knob
  • 1 small clove garlic minced
  • 2 teaspoons toasted sesame oil
Garnish & Sides
  • 2 green onions thinly sliced on the diagonal
  • 1 teaspoon toasted sesame seeds
  • 3 cups cooked jasmine rice or steamed broccoli

Method
 

  1. Pat sea bass fillets dry with paper towels. Season both sides lightly with salt and pepper, then brush each fillet with ½ teaspoon of the toasted sesame oil. Let sit while you prepare the sauce.
  2. In a small bowl, whisk together honey, rice vinegar, soy sauce, grated ginger, minced garlic, and remaining 1½ teaspoons toasted sesame oil until smooth. Set aside.
  3. Heat a large nonstick or well-seasoned cast iron skillet over medium-high heat for about 2 minutes. The pan is ready when a drop of water sizzles and evaporates instantly. Add the fillets skin-side down (if skin-on), pressing gently with a spatula to prevent curling.
  4. Cook undisturbed for 3–4 minutes until the edges turn opaque and you can see color developing along the bottom edge. The fish should release easily from the pan when it's ready to flip — if it sticks, give it another minute.
  5. Flip fillets carefully, then immediately pour the sauce around (not directly on top of) the fish. Reduce heat to medium-low and cook for 3–4 more minutes, spooning the bubbling sauce over the tops as they cook. The sea bass is done when it reaches an internal temperature of 130°F at its thickest point and flakes easily with a fork.
  6. Transfer fillets to plates, skin-side up if you like it crispy, or skin-down for easier eating. Spoon the remaining sauce from the pan over each fillet. Garnish with sliced green onions and toasted sesame seeds. Serve immediately alongside jasmine rice or steamed broccoli.

Nutrition

Serving: 370gCalories: 385kcalCarbohydrates: 42gProtein: 30gFat: 16gSaturated Fat: 3gCholesterol: 75mgSodium: 980mgPotassium: 620mgFiber: 4gSugar: 22gVitamin A: 15IUVitamin C: 12mgCalcium: 85mgIron: 4mg

Notes

Notes: Sea bass fillets can range from 5–7 ounces, so adjust cooking time slightly. If using salmon instead of sea bass, reduce cook time by about a minute to keep it moist. Leftovers store well in the fridge for up to two days; reheat gently in a skillet with a splash of water rather than microwaving to preserve texture. The sauce thickens as it cools — thin with a teaspoon of warm water if serving leftovers cold over salad greens.

Tried this recipe?

Let us know how it was!