Soy-Glazed Sea Bass with Ginger and Scallions

By AislePrompt Editorial · Published 2026-04-17 · Updated 2026-04-17

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.

Pan-seared sea bass fillets coated in a glossy soy-ginger glaze, finished with fresh scallions for a delicate balance of umami and brightness. This Taiwanese-inspired seafood recipe, ready in about 30 minutes, pairs sea bass fillets, soy sauce, rice wine for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 240 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: 15 min Cook: 15 min Serves 4 Taiwanese cuisine 240 cal/serving

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Ingredients

4 (6 oz each) sea bass fillets
3 tbsp soy sauce
2 tbsp rice wine
1 tbsp brown sugar
1-inch piece ginger
2 cloves garlic
4 scallions
2 tbsp vegetable oil
1 tsp sesame oil

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Instructions

Step 1: Preheat oven to 400°F (200°C). Place 4 sea bass fillets in a baking dish.
Step 2: In a small bowl, mix 3 tbsp soy sauce, 2 tbsp rice wine, 1 tbsp brown sugar, 1-inch minced ginger, and 2 minced garlic cloves. Pour evenly over sea bass.
Step 3: Bake for 15 minutes until fish is opaque and flakes easily with a fork.
Step 4: Heat 2 tbsp vegetable oil in a small skillet over medium heat. Add 4 sliced scallions and cook for 1 minute until wilted.
Step 5: Remove sea bass from oven. Drizzle with 1 tsp sesame oil and top with scallions from the skillet.
Step 6: Serve immediately with steamed rice for a complete meal.