Sea Bass with Soy Glaze and Cucumber Salsa

This sea bass with soy glaze and cucumber salsa is a simple, healthy meal of pan-fried fish with a salty-sweet, soy-mirin glaze and a cooling cucumber salsa.

A piece of sea bass topped with soy glaze and cucumber salsa on a square shaped white plate.

This sea bass with soy glaze and cucumber salsa relies on a simple technique for stunning results. And if you worry that simple begets simple, that’s not the case with this recipe. Simply sear the fish until browned but not cooked through. Then, as one of our testers explained, you pour on the sauce to essentially steam the fish to doneness and reduce the sauce to a syrupy glaze. Sorta brilliant. Serve with rice noodles, cooked rice, even mashed potatoes.–Renee Schettler

Sea Bass with Soy Glaze

  • Quick Glance
  • (12)
  • 30 M
  • 35 M
  • Serves 3 to 6
Print RecipeBuy the Cristina Ferrare’s Big Bowl of Love cookbook

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  • For the cucumber salsa
  • For the sauce
  • For the fish


Make the cucumber salsa

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 soy glaze

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

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, just until the fish is opaque throughout, 5 to 6 minutes more.

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 fsh or passing it on the side. Originally published June 17, 2013.

Print RecipeBuy the Cristina Ferrare’s Big Bowl of Love cookbook

Want it? Click it.

Recipe Testers' Reviews

Being the huge sea bass fan that I am, I immediately loved the simple presentation laid out in this recipe. The fish turned out moist and oh so flavorful, plus the sauce was like an Asian-flavored caramel.

I’d most certainly make this dish again, however I think I would select a less costly piece of fish.

What can I say about this recipe? WOW! I actually decided to make it as an appetizer over Thai rice noodles. I’m sure that it’s also amazing over mashed potatoes, but I must say that it was absolutely amazing over the noodles. Very mild, filled with delicate flavors, and so very simple to make. The cucumber salsa was a perfect addition to the full experience. This is a recipe I will make very often, both as an appetizer as well as a main course.


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  1. 5 stars
    I discovered this recipe some weeks ago and have made it 3 times now, once with cod and twice with sea bass. It is excellent.

    I usually tweak recipes but have not messed with this one. However, I am curious about the tasters’ experiences with reducing the amount of sugar?

    1. I’m so pleased to hear this, Jennifer! It is such a great recipe.

      We’d love to hear from our readers if anyone has found the perfect amount of sugar to include here.

  2. 5 stars
    So easy and so yummy! Didn’t have scallions so I did steamed spinach and jasmine rice as a side instead. My boyfriend does not like seafood and he thought this was delicious. Will absolutely make again!

  3. The fish was easy to make and turned out delicious, I did not make the cucumber salad as I did not have any. This was a last minute idea and have in stock the sauce for the fish. Would make this again.

  4. This was delicious! Added fresh minced ginger to sauce. Served with quinoa and sautéed bok choy sides. May try some lime or a little salt in the salsa as was a little bland. Will definitely make again.

    1. Thanks, Gibbs. Do let us know how the addition of lime and salt works out next time.

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