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.
- 1-2 lbs Chilean sea bass fillets
- Dizzy Pig SPG Original seasoning to season fish
- 1 Tbsp oil for pan sear
- 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