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Ginger-Soy Glazed Chilean Sea Bass

Serves 3     adjust servings

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.


  • 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)


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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