White Fish Recipe

Name: M Vista | Asian Fusion • Sushis White Fish Recipe
Cook time: 35 min
Total time: 35 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 1 lb firm white fish fillets (e.g., cod, halibut, sea bass); 2 tbs soy sauce (low sodium); 1 tbs fresh lemon juice; 1 tbs rice wine (or dry white wine); 1 tsp sesame oil; 1 tsp granulated sugar; 1 tsp freshly ground black pepper; 1 tsp kosher salt; 1 tbs all-purpose flour; 1 tsp cornstarch; 2 tbs neutral oil for pan (canola or vegetable); 1 tsp unsalted butter; 0.25 cups fresh cilantro leaves or microgreens; 1 each scallions (thinly sliced); 1 tsp toasted sesame seeds; 2 each lemon wedges; 2 tbs ponzu or extra soy (for serving); 1 cup steamed jasmine rice or sushi rice; 2 tbs pickled ginger; 4 each nori strips or thin cucumber ribbons

Inspired by M Vista | Asian Fusion • Sushi

Time35m

Serves2

Make White Fish Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Fish & Marinade

1 lb firm white fish fillets (e.g., cod, halibut, sea bass)

2 tbs soy sauce (low sodium)

1 tbs fresh lemon juice

1 tbs rice wine (or dry white wine)

1 tsp Toasted sesame oil

1 tsp granulated sugar

1 tsp freshly ground black pepper

1 tsp kosher salt

Coating & Searing

1 tbs 00 bread flour

1 tsp Cornstarch

2 tbs neutral oil for pan (canola or vegetable)

1 tsp Unsalted butter

Finishing & Garnish

1/4 cups fresh cilantro leaves or microgreens

1 each scallions (thinly sliced)

1 tsp toasted sesame seeds

2 each lemon wedges

2 tbs ponzu or extra soy (for serving)

Optional Sides (A La Carte / Maki accompaniment)

1 cup steamed jasmine rice or sushi rice

2 tbs pickled ginger

4 each nori strips or thin cucumber ribbons

Method

Fish & Marinade

Prepare and Marinate

Pat the fish fillets dry with paper towels. Cut into portion-sized pieces if needed (4 pieces from 1 lb for a la carte portions or long strips to use in maki rolls). In a shallow dish combine soy sauce, lemon juice, rice wine, sesame oil, sugar, black pepper, and kosher salt. Add the fish and turn to coat. Cover and refrigerate to marinate for 10–20 minutes (do not exceed 30 minutes to avoid curing the fish).

Coating & Searing

Coating

Set a small plate with the all-purpose flour and cornstarch mixed together. Remove fish from marinade and let excess drip off; reserve marinade for later use if you plan to make a pan sauce. Lightly dredge each fillet in the flour-cornstarch mixture, shaking off excess. This creates a delicate crust and helps seal juices.

Sear the Fish

Heat a large nonstick or stainless steel skillet over medium-high heat. Add neutral oil and heat until shimmering but not smoking (about 1–2 minutes). Add the fish pieces presentation-side down (skinless side if applicable). Sear without moving for 2–3 minutes until a golden crust forms. Flip carefully and add the unsalted butter to the pan. Tilt the pan and spoon melted butter over the fish for 30–60 seconds to finish cooking. Cook until the fish reaches an internal temperature of 125–135°F (52–57°C) for moist, just-cooked fish (about 1–3 more minutes depending on thickness).

Rest

Transfer fish to a warm plate and let rest 2–3 minutes. Resting helps redistribute juices and finish carryover cooking.

Finishing & Garnish

Plate and Garnish

Place fish on the serving plate or alongside maki rolls. Drizzle a little ponzu or reserved marinade (bring marinade to a boil for 1 minute if using) around the fish, or serve it on the side. Sprinkle toasted sesame seeds, sliced scallions, and cilantro or microgreens over the fish. Add lemon wedges to the plate to brighten the dish when served.

Optional Sides (A La Carte / Maki accompaniment)

If serving a la carte, serve fish with steamed rice and pickled ginger. For maki rolls, slice the cooked fish into long strips, place on rice-covered nori, add cucumber ribbons, and roll tightly. Serve with extra soy or ponzu for dipping.