Ingredients:

  • 2 fillets of Chilean sea bass (about 6 ounces each / 170 grams)
  • 1 tablespoon olive oil (15 ml)
  • Salt and pepper to taste
  • 3 tablespoons soy sauce (45 ml, low-sodium recommended)
  • 1 tablespoon honey (15 ml)
  • 1 teaspoon fresh ginger, grated (5 g)
  • 1 teaspoon rice vinegar (5 ml)
  • 1 teaspoon sesame oil (5 ml)
  • 1 tablespoon green onions, chopped (optional garnish)

Instructions:

  1. Pat the sea bass fillets dry with a paper towel and season both sides with salt and pepper.
  2. In a small mixing bowl, whisk together soy sauce, honey, grated ginger, rice vinegar, and sesame oil.
  3. Pour half of the ginger soy glaze over the fish fillets and let marinate for 10 minutes.
  4. Heat the olive oil in a non-stick skillet over medium-high heat.
  5. Place the fillets into the hot skillet, skin-side down if applicable and sear for 4-5 minutes until golden brown.
  6. Gently flip the fish and cook for another 4-5 minutes until it is opaque and flakes easily.
  7. In the last minute of cooking, add the remaining ginger soy glaze to the skillet to create a sauce.
  8. Plate the sea bass, drizzle with the pan sauce, and garnish with chopped green onions.