This Pan Seared Chilean Sea Bass is flavoured with a delicious Asian marinade of soy sauce, ginger and mirin. It's perfect pan seared until flaky and tender with an incredibly crispy skin! A delicious Asian sea bass flavored with soy ginger teriyaki marinade!
The best way to cook sea bass is to pan sear it until it gets a crispy, crackly skin with perfectly cooked, tender white flesh. For this recipe I used a Chilean Sea Bass which is salt water fish with a firm, white, flakey flesh.
• Prep time: 15 minutes (plus marinate time for 15 minutes)
• Cook time: 15 minutes
• Yield: Serves 2
• soy sauce
• vegetable oil
• rice wine vinegar
• mirin (This is a Japanese cooking wine, substitute with white wine)
• 2 x sea bass fillets (I use Chilean Sea Bass but any white fish will work. Be sure it's scaled and deboned. Pat dry with a paper towel.
- Mix all the ingredients for the soy ginger marinade together. Pat the sea bass dry and score the skin.
- Marinate the fish in a bowl covered with plastic wrap or a resealable plastic wrap. Let it marinate on the counter for 15 minutes.
- Heat a pan on medium to medium low heat and add a bit of oil. Wipe off excess marinade and cook the sea bass skin side down until crispy. The fat from the skin should render out, leaving a crackly, crispy skin. Flip over and finish cooking until it flakes apart.
- Serve your Asian sea bass immediately skin side up with sides of your choice.
TIPS: How to cook Sea Bass for crispy skin?
- Pat skin dry - Before adding the marinade, pat the skin dry with a paper towel.
- Score the skin - Scoring the skin prevents it from curling up during the cooking process, ensuring flat, even contact with the cooking surface.
- Wipe off excel marinade - Scrape off any excess marinade before cooking to reduce steaming.
- Medium to medium low heat - I prefer slowly rendering out the fat in the skin until it gets crispy. This should be done on medium low heat to avoid burning the sugars in the marinade.
- Skin side down - Cook skin side down and don't flip it until the skin is very crispy.
- Don't cover the pan - Leave the pan uncovered the whole time to prevent steaming the sea bass.
- Plate skin side up - Keep the crispy skin facing up and avoid adding sauces on top which will softened up the skin.
This great family recipe is thanks to Drive Me Hungry at https://drivemehungry.com/chilean-sea-bass/