Sake Glazed Sea Bass Recipe

Prep fillets

Pat the sea bass fillets dry on both sides with paper towels. Score the skin lightly in two or three shallow diagonal slashes (not cutting through the flesh) to help prevent curling during cooking. Season both sides and the skin lightly with 1 tsp kosher salt and 1 tsp freshly ground black pepper; set aside for 10 minutes while you begin the glaze.

Cook fillets

Heat a large nonstick or stainless-steel skillet over medium-high heat until hot, about 2 minutes. Add 2 tbs neutral oil and swirl to coat. Place fillets skin-side down in the skillet, pressing gently with a spatula for 10–15 seconds to ensure full skin contact. Reduce heat to medium and cook undisturbed for 4–5 minutes, until the skin is crisp and the flesh is opaque about two-thirds of the way up. Flip gently and cook the flesh side for 1–2 minutes until just cooked through (internal temperature ~130–135°F / 54–57°C). Transfer fillets to a warm plate and tent loosely with foil; reserve skillet with any browned bits for glazing.

Combine glaze ingredients

While the fillets rest, combine 1 tbs sake, 2 tbs mirin, 2 tbs soy sauce, 1.5 tbs light brown sugar, 1 tsp rice vinegar, 1 tsp grated fresh ginger, and 1 tsp minced garlic in a small bowl and stir to dissolve the sugar.

Reduce glaze

Return the skillet used for cooking the fish to medium heat (do not wipe it clean — the fond adds flavor). Pour the glaze mixture into the skillet and bring to a gentle simmer, scraping up any browned bits with a wooden spoon. Let simmer, stirring occasionally, for 2–3 minutes until slightly reduced.

Finish glaze

Mix 1 tsp cornstarch with 1 tbs cold water to make a slurry. Slowly whisk the slurry into the simmering glaze and continue to cook for another 30–60 seconds until the sauce is glossy and coats the back of a spoon. Remove from heat to avoid over-thickening. Taste and adjust: add a splash more sake or 1/2 tsp water if too salty, or a pinch more sugar if too sharp.

Glaze the fish

Return the sea bass fillets skin-side up to the skillet or place on a serving plate. Spoon the warm sake glaze over the tops of the fillets, allowing some to run down the sides. If you prefer a lightly caramelized finish, place the glazed fillets under a preheated broiler or use a kitchen torch for 20–40 seconds to lightly char the glaze — watch closely to prevent burning.

Transfer the glazed sea bass to warmed plates. Sprinkle 1 tsp toasted sesame seeds and 1 tbs thinly sliced scallions over the fillets. Serve with lemon or lime wedges on the side for squeezing. Suggested accompaniments: steamed jasmine rice or garlic-buttered bok choy.

Leftovers: store cooled glazed fish in an airtight container in the refrigerator for up to 24 hours. Reheat gently in a low oven (275°F / 135°C) for 8–10 minutes or covered in a skillet over low heat until warmed through; avoid microwaving to preserve texture.