Pan-Fried Sea Bass and Shiso Gyoza with Soy-Ginger Dipping Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Crispy-bottomed dumplings filled with delicate sea bass and fragrant shiso, served with a zesty soy-ginger sauce that balances the richness of the seafood. This japanese-inspired dumplings (low sodium) ready in about 60 minutes pairs sea bass fillets, shiso leaves, grated ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

★ 4.5 (10 ratings) Prep: 45 min Cook: 15 min Serves 4 Japanese cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Finely dice 200g sea bass fillets and mix with 20g chopped shiso leaves, 2 tbsp grated ginger, and 3 chopped green onions. Season with 1 tsp salt and 1/2 tsp pepper.
  2. Step 2: Place 1 tbsp of the filling in the center of each wonton wrapper. Moisten the edges with water and fold into a half-moon shape, sealing tightly.
  3. Step 3: Heat 1 tbsp sesame oil in a large skillet over medium-high heat. Add 12 dumplings, flat-side down, and cook for 2-3 minutes until golden. Add 1/4 cup water, cover, and steam for 3-4 minutes. Uncover and cook for 1-2 minutes until crisp.
  4. Step 4: Whisk together 3 tbsp soy sauce, 1 tbsp grated ginger, 1 tbsp rice vinegar, and 1 tsp sugar. Serve dumplings with the sauce on the side.

Frequently asked questions

How long does Pan-Fried Sea Bass and Shiso Gyoza with Soy-Ginger Dipping Sauce take to make?

Total time is about 60 minutes (45 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Fried Sea Bass and Shiso Gyoza with Soy-Ginger Dipping Sauce?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep sea bass fillets from drying out.

Can I substitute ingredients in Pan-Fried Sea Bass and Shiso Gyoza with Soy-Ginger Dipping Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Fried Sea Bass and Shiso Gyoza with Soy-Ginger Dipping Sauce for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Pan-Fried Sea Bass and Shiso Gyoza with Soy-Ginger Dipping Sauce low sodium?

Yes — this recipe is tagged low sodium based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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