Sake Glazed Sea Bass Recipe

Pat and season

Remove the sea bass from the refrigerator 10–15 minutes before cooking. Pat fillets very dry with paper towels (especially the skin) to encourage crisping. Lightly score the skin with 2 shallow diagonal cuts if thick. Season both sides with the kosher salt and freshly ground black pepper.

Preheat pan

Place a heavy skillet or nonstick pan over medium-high heat and let it get hot, about 2–3 minutes. Add the neutral oil and swirl to coat the pan.

Sear the fillets

Lay the fillets skin-side down, pressing gently with a spatula for 10–15 seconds to ensure full contact. Reduce heat to medium and cook skin-side down until the skin is deeply golden and crisp and the fish is cooked about two-thirds of the way through, about 4–6 minutes depending on thickness. Do not move the fillets while searing except to press at the start.

Finish cooking

Flip the fillets carefully and cook flesh-side for 1–2 minutes more until just cooked through and opaque (internal temperature about 125–130°F / 52–54°C for moist, medium doneness). Transfer fillets to a plate and tent loosely with foil while you make the glaze.

Combine ingredients

In a small bowl whisk together the sake, mirin, soy sauce, granulated sugar, rice vinegar, grated ginger, and minced garlic until sugar is mostly dissolved.

Reduce to a glaze

Wipe out the skillet used for fish (keep any browned bits, discard excess fat leaving about 1/2 tsp) and return to medium heat. Pour in the sake-mirin mixture and bring to a gentle simmer. Let simmer, stirring occasionally, until reduced and slightly syrupy, about 3–5 minutes.

Thicken and finish

Mix the cornstarch and cold water to make a slurry. Slowly whisk the slurry into the simmering sauce and continue to cook for 30–60 seconds until the glaze thickens to a coat-the-back-of-a-spoon consistency. Remove from heat and swirl in the unsalted butter until melted and glossy. Taste and adjust: add a tiny pinch more sugar or a drop more soy if you prefer sweeter or saltier.

Coat the fillets

Return the cooked sea bass to the skillet skin-side up, spoon the warm glaze over each fillet to coat evenly, and warm for 15–30 seconds to meld flavors. Do not overcook fish while glazing.

Plate and garnish

Transfer glazed fillets to warm plates. Spoon any remaining glaze from the pan over the fillets. Sprinkle with sliced scallions and toasted sesame seeds. Serve with lemon or lime wedges on the side to brighten the dish if desired.

Serving suggestions

Serve immediately with steamed white rice, quick sautéed baby bok choy, or a simple cucumber salad to complement the sake glaze.