Pan-Seared Sea Bass with Ginger-Soy Reduction

By AislePrompt Editorial · Published 2026-06-29 · Updated 2026-06-29

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Delicately pan-seared sea bass topped with a bright ginger and soy sauce reduction, accented by scallions and sesame seeds. This Japanese-inspired seafood recipe, ready in about 22 minutes, pairs sea bass fillets, fresh ginger, julienned, 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 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.

Prep: 10 min Cook: 12 min Serves 4 Japanese cuisine 280 cal/serving

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Ingredients

4 pieces (150 g each) sea bass fillets
2 tbsp fresh ginger, julienned
3 tbsp soy sauce
2 tbsp mirin
3 tbsp vegetable oil
2 stalks scallions, thinly sliced
1 tbsp sesame seeds, toasted
1 tsp honey
50 ml water

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Instructions

Step 1: Pat dry 4 sea bass fillets (150 g each) and season both sides lightly with salt.
Step 2: Heat 3 tbsp vegetable oil in a non-stick skillet over medium-high heat until shimmering; carefully place fillets skin-side down and cook for 4 minutes until skin is crisp.
Step 3: Flip fillets gently and cook for another 2 minutes until fish is opaque and flakes easily; remove from skillet and keep warm.
Step 4: In the same skillet, add 2 tbsp julienned fresh ginger and sauté for 30 seconds until fragrant.
Step 5: Add 3 tbsp soy sauce, 2 tbsp mirin, 1 tsp honey, and 50 ml water; simmer over medium heat for 3 minutes until sauce reduces by half and thickens slightly.
Step 6: Pour the ginger-soy reduction over the sea bass fillets, garnish with 2 sliced scallions and 1 tbsp toasted sesame seeds before serving.