Ingredients:

  • ¼ cup low-sodium soy sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons brown sugar
  • 1 tablespoon sesame oil
  • 1 tablespoon fresh ginger, minced
  • 2 cloves garlic, minced
  • 1 teaspoon cornstarch mixed with 1 tablespoon water (optional, for thickening)
  • 4 Chilean sea bass fillets (6-ounce each, skin removed)
  • Salt and pepper to taste
  • 1 tablespoon vegetable oil (for cooking)
  • 2 green onions, thinly sliced
  • 1 tablespoon sesame seeds, toasted
  • Fresh cilantro, for garnish

Instructions:

  1. In a medium bowl, whisk together soy sauce, rice vinegar, brown sugar, sesame oil, ginger, and garlic.
  2. Place the Chilean sea bass fillets in a dish; pour marinade over them. Cover with plastic wrap and marinate in the refrigerator for 15-30 minutes.
  3. Heat vegetable oil in a skillet over medium-high heat. Remove fillets from marinade, shaking off excess. Season with salt and pepper. Place fillets in the skillet; cook for about 4-5 minutes on each side until cooked through.
  4. In the same skillet, add remaining marinade (do not add fish). Bring to a boil, then reduce heat to low. If desired, add cornstarch mixture to thicken.
  5. Place cooked fish on plates; drizzle with glaze. Garnish with green onions, sesame seeds, and cilantro.