Pan-Seared Sea Bass with Asian Sauce
This pan-seared sea bass with Asian-inspired sauce is an easy and delicious way to cook this wonderful fish. The sea bass is simply seasoned to impart a mild and buttery flavor, and there is no need for a lengthy marinade. The pan-seared fish pair nicely with the sauce that is made in the same pan after browning the fish. I removed the skin because we are not fans of fish skin, but if you like skin there is no need to remove it — though you may wish to score to prevent it from curling.
We paired the dish with stir-fried vegetables, but it would go nicely on a bed of spinach as well.
Ingredients
- 1-2 lbs Chilean sea bass fillets
- Dizzy Pig SPG Original seasoning to season fish
- 1 Tbsp oil for pan sear
Asian-inspired sauce
- 1 shallot, minced
- 1 Tbsp grated ginger
- ¼ cup Mirin (or Chinese/white wine)
- ¼ cup chicken broth
- 1 Tbsp sugar
- 2 Tbsp soy sauce
- ½ Tsp sesame oil
- Lime juice to taste
Directions
- Rinse and pat dry sea bass fillets. Season both sides of fish with SPG Original (or salt and pepper)
- Heat pan and oil on medium/high heat
- Sear fish until golden brown on both sides, about 2-3 minutes per side
- Remove fish and reserve
- Reduce heat to medium
- Add shallots and ginger to pan and sauté for 5-10 minutes
- Add wine and chicken broth, and simmer until reduced and slightly thickened
- Add sugar, soy sauce and sesame oil and simmer briefly
- Add lime juice to taste
- Add fish back to pan, spoon sauce over it, and cook a few more minutes or until fish is done to your liking
- Enjoy!
In This Recipe:
SPG Original
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Step by Step
Season both sides of fish with SPG Original Asian pan sauce ingredients Sear fish until golden brown on both sides, about 2-3 minutes per side Remove fish from pan and reserve Add shallots and ginger to pan and sauté for 5-10 minutes Add wine and chicken broth, and simmer until reduced and slightly thickened Add fish back to pan, spoon sauce over it, and cook a few more minutes or until fish is done to your liking Enjoy!
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