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Sea Bass with Soy Glaze and Cucumber Salsa

Whenever I want to impress my dinner guests big-time, I make this sea bass with the most wonderful glazed sauce. It’s quite impressive. Not only does it make a beautiful presentation served with the cucumber salsa, but it is also simply beyond-words delicious! I have to say without hesitation that this is one of my most favorite fish dishes ever. The combination of delicate fish and rich sauce is just perfect.–Cristina Ferrare

LC What To Serve With Note

What to serve with this super simple, super stunning glazed fish and salsa? The author prefers creamy mashed potatoes, while we have a penchant for plain old rice. Way we see it, you can’t really go wrong, whatever you choose.

Sea Bass with Soy Glaze Recipe

  • Quick Glance
  • 30 M
  • 35 M
  • Serves 6

Ingredients

  • For the cucumber salsa
  • 1 cucumber, peeled, seeded, and chopped
  • 1 1/2 teaspoons low-sodium soy sauce (or tamari to make it gluten-free)
  • 1 tablespoon rice wine vinegar
  • 2 scallions, chopped
  • 1 tablespoon chopped cilantro
  • For the sauce
  • 1/4 cup low-sodium soy sauce (or tamari to make it gluten-free)
  • 1/4 cup mirin
  • 1/4 cup granulated sugar
  • 2 tablespoons dry white wine
  • For the fish
  • Six 3-ounce skinless sea bass fillets (preferably wild striped bass or substitute cod or black cod)
  • 1/2 cup all-purpose flour (optional)
  • 4 tablespoons olive oil
  • 1 tablespoon sesame seeds

Directions

  • Make the cucumber salsa
  • 1. In a bowl, combine the cucumber, soy sauce, vinegar, scallions, and cilantro. (You can cover and refrigerate the cucumber salsa for up to 24 hours.)
  • Make the sauce
  • 2. In a medium saucepan over low heat, stir together the soy sauce, mirin, sugar, and wine. Heat, stirring frequently, until the sugar is completely dissolved, about 3 minutes. Pour the sauce into a small bowl.
  • Cook the fish
  • 3. If desired, dredge the fish in the flour. Heat a skillet on medium-high until hot. Add the olive oil and heat until hot but not smoking. Cook the fish for 2 1/2 minutes on each side, until browned. Reduce the heat to medium, pour in the sauce mixture, cover, and cook, without peeking, just until the fish is opaque throughout, 5 to 6 minutes more.
  • 4. Carefully transfer the fillets to a platter or individual plates and spoon the sauce from the skillet over the top. Sprinkle with the sesame seeds and serve immediately, spooning the cucumber salsa on the fillets or passing it on the side.
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