Fish Fish & Seafood Gluten-Free Kitchen Main Dish One Pot Meal

Pan-Seared Sea Bass with Asian Sauce

By Chris Capell

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.


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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


  1. Rinse and pat dry sea bass fillets. Season both sides of fish with SPG Original (or salt and pepper)
  2. Heat pan and oil on medium/high heat
  3. Sear fish until golden brown on both sides, about 2-3 minutes per side
  4. Remove fish and reserve
  5. Reduce heat to medium
  6. Add shallots and ginger to pan and sauté for 5-10 minutes
  7. Add wine and chicken broth, and simmer until reduced and slightly thickened
  8. Add sugar, soy sauce and sesame oil and simmer briefly
  9. Add lime juice to taste
  10. Add fish back to pan, spoon sauce over it, and cook a few more minutes or until fish is done to your liking
  11. Enjoy!