Suzuki* Recipe

Prepare and brine

Pat the sea bass fillets dry with paper towels. Lightly score the skin side with 2 shallow diagonal cuts per fillet (do not cut through). Sprinkle 1.5 tsp kosher salt evenly over both sides of the fillets and 1/2 tsp white pepper. Let sit on a rack in the refrigerator for 15 minutes to firm and lightly cure while you prepare the marinade.

Marinate

In a small bowl combine 2 tbs mirin, 2 tbs light soy sauce, 1 tbs rice vinegar and 2 tbs neutral oil. Place the fillets skin-side up in a shallow dish and brush or spoon the mixture evenly over the flesh and skin. Marinate at room temperature 10–15 minutes (no more than 30 minutes) to infuse flavor. Remove fillets from marinade and reserve marinade for basting.

Sear the skin

Heat a large nonstick or stainless steel skillet over medium-high heat until hot. Add 1 tbs neutral oil and swirl. Place each fillet skin-side down, pressing gently with a spatula for 10 seconds to keep skin flat. Cook skin-side down without moving 3–4 minutes, until the skin is deeply golden-brown and crisp and the flesh is cooked about two-thirds of the way up the fillet.

Finish cooking

Flip the fillets carefully and add 1 tbs neutral oil to the pan if needed. Cook flesh-side 30–90 seconds more (depending on thickness) until just cooked through — internal temperature about 125–130°F (52–54°C) for medium. Remove fillets to a warm plate and tent loosely with foil to rest for 2–3 minutes.

Make butter-garlic sauce

Wipe the pan lightly if there are large burnt bits, keeping any browned fond. Reduce heat to medium-low and add 2 tbs unsalted butter. When the butter melts and begins to foam, add the 2 minced garlic and 1 tsp julienned ginger. Sauté gently 30–45 seconds until fragrant but not browned.

Finish sauce

Stir in the reserved marinade, 1 tbs lemon juice, 1 tsp light soy (or tamari), and 1/2 tsp toasted sesame oil. Bring to a gentle simmer for 30 seconds to meld flavors and slightly reduce. Taste and adjust seasoning with a pinch of salt or a few drops more soy if needed. Remove from heat.

Plate and garnish

Spoon the butter-garlic sauce over and around each rested fillet. Scatter the white parts of 2 sliced scallions over the fish, then sprinkle the green parts for color. Finish with microgreens or cilantro if using. Serve immediately with lemon wedges on the side.