Pan-Seared Sea Bass with Ginger-Soy Glaze and Scallions
Delicate sea bass fillets pan-seared to a light crisp and glazed with a savory ginger-soy sauce, topped with fresh scallions for brightness. This asian-inspired seafood ready in about 22 minutes pairs (5 oz each) sea bass fillets, finely grated ginger root, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 2, 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
- 2 pieces (5 oz each) sea bass fillets
- 1 tbsp, finely grated ginger root
- 3 tbsp soy sauce
- 1 tbsp honey
- 1 tsp sesame oil
- 2 tbsp vegetable oil
- 2 stalks, thinly sliced scallions
- 1/4 tsp black pepper
Instructions
- Step 1: In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp honey, 1 tsp sesame oil, and 1 tbsp finely grated ginger root until combined; set aside.
- Step 2: Pat dry 2 sea bass fillets (5 oz each) and season both sides with 1/4 tsp black pepper.
- Step 3: Heat 2 tbsp vegetable oil in a nonstick skillet over medium-high heat until shimmering, about 2 minutes.
- Step 4: Place the sea bass fillets skin-side down and cook for 4-5 minutes until the skin is crisp and golden.
- Step 5: Carefully flip the fillets and cook for 2 minutes on the flesh side until opaque and cooked through.
- Step 6: Pour the ginger-soy glaze evenly over the fillets, cooking for 1 minute more until the sauce thickens and coats the fish.
- Step 7: Remove from heat and garnish with 2 thinly sliced scallions 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 Scallions take to make?
Total time is about 22 minutes (10 min prep + 12 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 Scallions?
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 (5 oz each) sea bass fillets from drying out.
Can I substitute ingredients in Pan-Seared Sea Bass with Ginger-Soy Glaze and Scallions?
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 Scallions for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Scallions?
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.
