Perfect for summer, this simple Ginger-Soy Glazed Chilean Sea Bass is a quick and light dinner you can make in just 15 minutes.

Perfect for summer, this simple Ginger-Soy Glazed Chilean Sea Bass is a quick and light dinner you can make in just 15 minutes. Flakey, buttery Chilean sea bass is pan-seared on both sides and finished with an irresistible tangy, sweet and salty ginger-soy glaze. Serve this tasty Ginger-Soy Glazed Chilean Sea Bass with rice, cucumber salad or edamame for a healthy and satisfying dinner.

If you like simple, quick, and easy dinners that come together in one pan, you’ll love this healthy glazed sea bass. The GoodCook® 11 ¾ inch nonstick sauté pan is perfect for pan-searing this delicious meal – it’s exactly what you need if you’re cooking big meals for the family. It holds up to 4 eggs or 3 chicken breasts without overcrowding, and is perfect for one-skillet recipes. 

The GoodCook® Everyday 11 ¾ inch Nonstick Sauté Pan features a durable, quality nonstick surface for easy cleanup and a quick release from even the stickiest of foods. You’ll have no problem flipping the sea bass for this recipe! The aluminum base heats quickly and evenly for a better cooking experience, while a flame guard bakelite handle resists burning and stays cool to keep your hands safe. The molded ergonomic design gives you better control and greater comfort even after extended use.

Ginger-Soy Glazed Chilean Sea Bass

Steps To Cook Ginger-Soy Glazed Chilean Sea Bass

  1. In a large GoodCook® sauté pan over medium-low heat, whisk together soy sauce, rice vinegar, sugar, ginger and lime juice. Whisk until the sugar dissolves, about 3 minutes.
  2. Mix lime juice with the cornstarch and add to the GoodCook® sauté pan. Whisk until the sauce thickens, about 1 minute, and transfer to a small bowl.
  3. Add olive oil to the GoodCook® sauté pan over medium-high heat. Sprinkle the sea bass with garlic salt.  Once the oil is hot, cook the sea bass for 2-3 minutes on each side, until browned. Reduce the heat to medium and add the sauce to the pan.
  4. Cook just until the fish is opaque throughout. Serve with a sprinkling of sliced scallions, sesame seeds and cilantro for garnish.

Ginger-Soy Glazed Chilean Sea Bass

Tips For Cooking Sea Bass

  • If using frozen fish filets, make sure the fish is completely thawed to get a good sear on the outside.
  • Pat the fish dry with a paper towel to remove excess moisture. This gives your fish a golden brown color on the outside when seared.
  • Once your fish is in the pan, don’t move it until it’s time to flip.
  • Is your fish cooked yet? Use a fork and pull apart a section of fish from the thickest part of the filet. If it easily pulls apart, it’s cooked. Undercooked fish resists flaking, and the fish needs more time cooking.

How to Store And Reheat Leftovers

  • Store leftovers in an airtight container and keep in the fridge for up to 3 days.
  • Reheat on the stovetop over low heat. Fish can dry out quickly, so make sure not to overheat it as you warm it up. If using a microwave, set the power to low and check the fish every 30 seconds to warm through.

With the GoodCook® line of cookware and accessories, you’ll have everything you need to pan-sear a skillet of flakey, fall-apart sea bass. Get started with a GoodCook® Touch 5 QT Mixing Bowl and a GoodCook® Silicone Whisk. Get cooking with a GoodCook® Everyday 11 ¾ inch Sauté Pan and a GoodCook® Turner Spatula.  Are you ready to cook up some healthy and delicious glazed sea bass for dinner?

Ginger-Soy Glazed Chilean Sea Bass

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Ginger-Soy Glazed Chilean Sea Bass

Serves 3     adjust servings
Good Cook

A quick and light dinner you can make in just 15 minutes. Perfect for summer, this simple sea bass pairs nicely with rice, cucumber salad or edamame.

Ingredients

  • 1/4 cup soy sauce
  • 1/4 cup rice vinegar
  • 1/4 cup sugar
  • 1” piece of fresh ginger, peeled and grated
  • Juice of 1 lime (or 1/2 orange)
  • 1/2 Tbsp cornstarch
  • 4 Tbsp olive oil
  • 1 teaspoon garlic salt
  • 3 (6 oz) skinless sea bass fillets
  • 1 scallion, finely sliced
  • 2 teaspoons sesame seeds
  • 1 Tbsp chopped cilantro (optional)

Instructions

In a large saute pan over medium-low heat, whisk together soy sauce, rice vinegar, sugar, ginger and lime juice. Whisk over heat until sugar dissolves, about 3 minutes. Mix lime juice with cornstarch, add to mixture. Whisk until thickened, about 1 minute. Transfer sauce to a small bowl.

Add olive oil to the skillet over medium-high heat. Sprinkle sea bass with garlic salt.  Once oil is hot, cook fish for 2-3 minutes on each side, until browned. Reduce heat to medium, add sauce to pan. Cook just until the fish is opaque throughout. Serve with a sprinkling of sliced scallions, sesame seeds and cilantro for garnish.

Recipe Notes

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Posted in Main Dishes, Recipes, Dinner by Goodcook staff | Tags: .
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