Pan-Seared Sea Bass with Ginger-Soy Glaze and Bok Choy
Delicate sea bass fillets pan-seared and finished with a fragrant ginger-soy glaze served alongside crisp bok choy. This asian-inspired seafood ready in about 30 minutes pairs fillets (6 oz each) sea bass fillets, soy sauce, grated fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 fillets (6 oz each) sea bass fillets
- 3 tbsp soy sauce
- 2 tsp, grated fresh ginger
- 2 tbsp honey
- 1 tbsp rice wine vinegar
- 1 tsp sesame oil
- 2 tbsp vegetable oil
- 3 heads, halved lengthwise baby bok choy
- 2, thinly sliced garlic cloves
- 2, sliced for garnish green onions
- 1 tsp toasted sesame seeds
Instructions
- Step 1: In a small bowl, whisk together 3 tbsp soy sauce, 2 tsp grated fresh ginger, 2 tbsp honey, 1 tbsp rice wine vinegar, and 1 tsp sesame oil to create the glaze.
- Step 2: Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Season 4 sea bass fillets with salt and pepper, then place skin-side down in the skillet.
- Step 3: Cook the fillets for 4-5 minutes until the skin is crisp and golden, then carefully flip and cook for an additional 2 minutes until just cooked through. Remove fish and set aside.
- Step 4: In the same skillet, add 3 halved baby bok choy and 2 thinly sliced garlic cloves. Sauté for 3 minutes until bok choy is tender-crisp and garlic is fragrant.
- Step 5: Pour the ginger-soy glaze over the bok choy and toss to coat, cooking for 1 minute until glaze thickens slightly and coats the vegetables.
- Step 6: Return sea bass fillets to the skillet briefly to warm through, spoon glaze over the top, then garnish with 2 sliced green onions and 1 tsp toasted sesame seeds before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pan-Seared Sea Bass with Ginger-Soy Glaze and Bok Choy take to make?
Total time is about 30 minutes (15 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-Seared Sea Bass with Ginger-Soy Glaze and Bok Choy?
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 soy sauce from drying out.
Can I substitute ingredients in Pan-Seared Sea Bass with Ginger-Soy Glaze and Bok Choy?
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-Seared Sea Bass with Ginger-Soy Glaze and Bok Choy 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.
What goes well with Pan-Seared Sea Bass with Ginger-Soy Glaze and Bok Choy?
Asian seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
