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Sea Bass with Asian Sauce, Spring Onions and Sesame

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Crispy fried fillets of sea bass served with a Japanese inspired sauce which will knock your socks off! Made in 5 minutes, simply by mixing together some sake, mirin, toasted sesame oil, dark and light soy sauce with some sugar, ginger, garlic and chilli flakes. This incredible sauce is as perfect for a quick supper after work as it is for the fussiest of guests at your smartest dinner party!

I like to serve mine with some sticky Japanese rice, although noodles are also delicious, and some simple steamed green vegetables on the side. An incredibly flavourful supper, on the table in less than half an hour, this is one dish we all absolutely love and a go to when I want something simple, yet impressive.

How to make Sea Bass with Asian Sauce, Spring Onions and Sesame

Cooking time:

It is difficult to be very specific about cooking times because each piece and type of fish is a different size/thickness. Also the type of pan you use and the power of your own hob, will affect how quickly your fish cooks. Try to use a heavy based pan which conducts heat evenly and cook the fish over a moderately high heat.

As a rough guide, larger fish and thick fillets can take around 4 – 6 minutes on each side. Whereas thinner and smaller pieces of fish may only need 2 – 3 minutes per side.

To check the fish is cooked:

Before you cook fish it tends to look translucent and shiny. Cooked fish will look opaque and should flake easily. You can easily test this by pressing a fork, at a 45° angle, into the thickest part of the fish and twisting gently. If the fish flakes, it is cooked. If it resists flaking, cook for a little bit longer. Fish cooks very quickly, so to avoid overcooking, check your fish often to see if it is cooked.

If you use a thermometer, the internal temperature of the fish should read 145°F or 63°C when cooked.

Serve over rice or noodles, drizzled in sauce and with your choice of garnishes

Collect all your ingredients together:

For the fish and garnish –

  • fillets of sea bass, or your favourite white fish
  • cornflour
  • vegetable oil
  • sliced spring onions
  • chopped coriander
  • sesame seeds
  • sliced red chilli (optional)

For the sauce –

  • cooking sake
  • mirin
  • light soy sauce
  • dark soy sauce
  • roasted sesame oil
  • caster sugar
  • cloves of garlic, peeled and crushed
  • peeled and grated fresh ginger
  • dried chilli flakes

How to make the sauce –

  1. Peel and roughly chop the garlic. Blitz in a mini food processor until finely chopped. If you prefer you could finely chop the garlic by hand or use a garlic crusher.
  2. Peel and roughly chop the ginger. Blitz in a mini food processor until finely chopped. If you prefer you could finely chop the ginger by hand or use a fine grater.
  3. Mix the garlic and ginger with the remaining ingredients.

How to prepare and cook the fish and make the sauce –

  1. Pat the fish with kitchen paper to dry the surface.
  2. Sprinkle the salt and freshly ground black pepper, on both sides of the fillet.
  3. Use a sieve to shake the cornflour over one side of a fillet of fish.
  4. Use your hand to spread the flour evenly over the fish and press into the flesh of the fish. Cover both sides of the fish
  5. Shake off any excess cornflour.
  6. Heat the oil over a moderately hot heat and when hot, add the fish flesh side down. .
  7. When the underside is lightly browned, carefully turn the fish over using a spatula or turner. You may need to use 2 spatulas or turners for large fish. Continue to cook until the bottom layer is also lightly browned and the fish is cooked. Larger fish and thick fillets can take around 4 – 6 minutes on each side. Whereas thinner and smaller pieces of fish may only need 2 – 3 minutes per side.
  8. Remove to a warmed plate lined with kitchen paper to absorb any excess oil
  9. Tip out any extra oil and flour from the frying pan.
  10. Add the sauce to the pan and bring to the boil.
  11. Serve: serve the salmon over cooked Japanese rice or noodles, drizzle over the hot sauce and garnish with your choice from chopped spring onions, chopped coriander, sesame seeds and/or sliced red chilli

Made this recipe?

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Sea Bass with Asian Sauce, Spring Onions and Sesame

Crispy fried fillets of sea bass served with a Japanese inspired sauce which will knock your socks off! Serves 4

Course Dinner, Lunch, Supper
Cuisine Asian, Japanese inspired
Keyword japanese, sea bass
Prep Time 15 minutes
Cook Time 10 minutes
Author Susan

Ingredients

For the sauce:

  • 24g/6 cloves of garlic, peeled and finely chopped or crushed
  • 30g peeled fresh ginger, finely chopped or grated
  • 4 tablespoons cooking sake
  • 4 tablespoons mirin
  • 4 tablespoons light soy sauce
  • 2 tablespoons dark soy sauce
  • 4 teaspoons roasted sesame oil
  • 2 teaspoon caster sugar
  • ½ teaspoon dried chilli flakes

For the fish:

  • 4 fillets of sea bass
  • ⅛ teaspoon fine salt
  • ¼ teaspoon freshly ground black pepper
  • 4 – 6 teaspoons cornflour
  • 3 tablespoons vegetable oil

Suggested garnishes:

  • sliced spring onion
  • chopped coriander
  • sesame seeds
  • sliced red chilli

Instructions

  1. Collect together your equipment (see Recipe Notes below) and ingredients.

  2. Make the sauce: peel and roughly chop the garlic. Blitz in a mini food processor until finely chopped. If you prefer you could finely chop the garlic by hand or use a garlic crusher.

  3. Peel and roughly chop the ginger. Blitz in a mini food processor until finely chopped. If you prefer you could finely chop the ginger by hand or use a fine grater.

  4. Mix the garlic and ginger with the remaining ingredients.

  5. Prepare and cook the fish: pat the fish with kitchen paper to dry the surface.

  6. Sprinkle over the salt and freshly ground black pepper, on both sides of the fillet.

  7. Use a sieve to shake the cornflour over one side of a fillet of fish.

  8. Use your hand to spread the flour evenly over the fish and press into the flesh of the fish.

  9. Repeat on the other side of the fish.

  10. Shake off excess cornflour.

  11. Heat the oil over a moderately hot heat and when hot, add the fish flesh side down. .

  12. When the underside is lightly browned, carefully turn the fish over using a spatula or turner. You may need to use 2 spatulas or turners for large fish.

  13. Continue to cook until the bottom layer is also lightly browned and the fish is cooked. Larger fish and thick fillets can take around 4 – 6 minutes on each side. Whereas thinner and smaller pieces of fish may only need 2 – 3 minutes per side.

  14. Remove to a warmed plate lined with kitchen paper to absorb any excess oil

  15. Tip out any extra oil and flour from the frying pan.

  16. Add the sauce to the pan and bring to the boil.

  17. Serve: serve the sea bass over cooked Japanese rice or noodles, drizzle over the hot sauce and garnish with your choice from chopped spring onions, chopped coriander, sesame seeds and/or sliced red chilli

Recipe Notes

Equipment:

  • flat surface or plate
  • sieve
  • measuring spoons
  • frying pan
  • chopping board and knife
  • mini food processor or garlic crusher and grater

Shake off any excess flour:

It is important to do this as it ensures there is an even coating of flour on the fish. It also ensures excess flour does not fall off the fish into the frying pan and then burn as you cook the fish.

Cooking time:

It is difficult to be very specific about cooking times because each piece and type of fish is a different size/thickness. Also the type of pan you use and the power of your own hob, will affect how quickly your fish cooks. Try to use a heavy based pan which conducts heat evenly and cook the fish over a moderately high heat.

As a rough guide, larger fish and thick fillets can take around 4 – 6 minutes on each side. Whereas thinner and smaller pieces of fish may only need 2 – 3 minutes per side.

When cooking fish with the skin on, do you cook flesh or skin side first?

There is no hard and fast rule here but as a general guide, cook the presentation side first. If you are serving the fish flesh side up, cook this side first and equally if you are serving skin side up, cook this side first. Whether you are cooking the flesh or skin first, you must always add the fish to a hot pan.

To check the fish is cooked:

Before you cook fish it tends to look translucent and shiny. Cooked fish will look opaque and should flake easily. You can easily test this by pressing a fork, at a 45° angle, into the thickest part of the fish and twisting gently. If the fish flakes, it is cooked. If it resists flaking, cook for a little bit longer. Fish cooks very quickly, so to avoid overcooking, check your fish often to see if it is cooked.

If you use a thermometer, the internal temperature of the fish should read 145°F or 63°C when cooked.

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