Asian Bass Recipe

Prepare fish

Rinse the sea bass under cold water and pat completely dry with paper towels. Make 2–3 diagonal slashes about 1/2 inch deep into each side of the fish to help the marinade penetrate.

Season both cavities and both sides of each fish with kosher salt and freshly ground black pepper (about 1 tsp salt and 1/2 tsp pepper per fish). Slice one lemon into thin rounds; stuff 4–5 lemon rounds and a handful of basil leaves into each fish cavity.

Make the marinade

In a bowl, whisk together light soy sauce, rice vinegar, sesame oil, grated ginger, minced garlic, and honey until combined. Taste and adjust: it should be balanced sweet, salty, and tangy. If you want heat, add the thinly sliced chili now.

Reserve about 2 tablespoons of the marinade for finishing. Place the seasoned, stuffed fish in a shallow dish or baking tray and pour the remaining marinade over and into the slashes and cavities. Let sit at room temperature for 20–30 minutes, or refrigerate up to 2 hours (if refrigerating, bring to room temp 20 minutes before cooking).

Pan-sear (or grill) the fish

Heat a large heavy skillet (cast iron or stainless) over medium-high heat and add 2 tbsp neutral oil. When oil shimmers, carefully lay the fish in the pan. Cook without moving 4–6 minutes until the skin is crisp and releases easily. Flip with a large spatula and cook 4–6 more minutes, or until the flesh flakes and internal temperature reaches 135–140°F (57–60°C). If the fish is too thick to finish in the pan, transfer to a preheated 400°F (200°C) oven for 5–8 minutes after searing the skin side.

While the fish cooks, warm the reserved 2 tablespoons of marinade in a small saucepan over low heat for 1–2 minutes—do not boil—just to meld flavors.

Rest and garnish

Transfer the cooked fish to a serving platter. Spoon the warmed reserved sauce over the fish. Scatter sliced scallions and torn basil leaves on top. Squeeze fresh lemon wedges over the fish to taste and serve additional lemon wedges on the side.