Sea Bass with Soy Glaze
User Reviews
5
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Prep Time
30 mins
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Cook Time
5 mins
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Total Time
35 mins
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Servings
6 servings
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Calories
358 kcal
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Course
Main Course
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Cuisine
Asian
Sea Bass with Soy Glaze
Description
This dish features skinless sea bass fillets, though cod or black cod can be used as alternatives. A light flour coating is optional, helping the fish develop a golden brown crust when cooked in olive oil over medium-high heat. After searing on both sides, the fish is gently simmered in a sweet soy glaze that is quickly prepared by dissolving sugar into a mixture of low-sodium soy sauce, mirin, and white wine.
The result is a tender fish with a glossy, slightly sweet sauce clinging to the surface. Accompanying the fish is a cucumber salsa made by tossing peeled, seeded, and chopped cucumber with soy sauce, rice wine vinegar, scallions, and cilantro for a crisp contrast. The salsa may be served on the fish or on the side, enhancing the composition with freshness and herbal notes.
Sesame seeds sprinkled at the end provide subtle crunch and nutty flavor. The balance of savory, sweet, and fresh elements renders this a refined seafood entrée suitable for a light meal.
Ingredients
For the cucumber salsa
- 1 cucumber peeled, seeded, and chopped
- 1 1/2 teaspoons soy sauce low-sodium, or tamari for gluten-free
- 1 tablespoon rice wine vinegar
- 2 scallions chopped
- 1 tablespoon cilantro chopped
For the sauce
- 1/4 cup soy sauce low-sodium, or tamari for gluten-free
- 1/4 cup mirin
- 1/4 cup granulated sugar
- 2 tablespoons white wine dry
For the fish
- Six (3- to 6-ounce) sea bass fillet skinless, preferably wild striped bass, or substitute cod or black cod
- 1/2 cup all-purpose flour (optional)
- 4 tablespoons olive oil
- 1 tablespoon sesame seeds
Instructions
Make the cucumber salsa
- In a bowl, combine the cucumber, soy sauce, vinegar, scallions, and cilantro. (You can cover and refrigerate the cucumber salsa for up to 24 hours.)
Make the soy glaze
- In a medium saucepan over low heat, stir together the soy sauce, mirin, sugar, and wine. Heat, stirring frequently, until the sugar is completely dissolved, about 3 minutes. Pour the sauce into a small bowl.
Cook the fish
- If desired, dredge the fish in the flour. Heat a skillet on medium-high until hot. Add the olive oil and heat until hot but not smoking. Cook the fish for 2 1/2 minutes on each side, until browned. Reduce the heat to medium, pour in the sauce mixture, cover, and cook, just until the fish is opaque throughout, 5 to 6 minutes more.
- Carefully transfer the fillets to a platter or individual plates and spoon the sauce from the skillet over the top. Sprinkle with the sesame seeds and serve immediately, spooning the cucumber salsa on the fsh or passing it on the side.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 358 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 358kcal | 18% |
| Carbohydrates | 23g | 8% |
| Protein | 33g | 66% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 136mg | 45% |
| Sodium | 633mg | 26% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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