How to Make Sea Bass Teriyaki
- cook TIME 20 mins
- prep TIME 15 mins
- total TIME 35 mins
Ingredients (19)
- 20 oz skin-on boneless sea bass fillets
- 12 oz bok choy
- 3 1/2 cups cooked medium-grain rice from 1 3/4 cups uncooked
- 1 tbsp garlic minced
- 1 tsp ginger minced
- 3 tbsp reduced-sodium soy sauce
- 3 tbsp canola oil divided
- 1 tbsp rice vinegar
- 1/2 tbsp sesame oil
- 1/2 tbsp cornstarch
- 2 tsp honey
- 2 fl oz water
- 1 tsp lime juice
- 1 tsp brown sugar
- 1 tsp red pepper flakes
- 1 tsp paprika
- 1/2 tsp pepper
- 2 tbsp scallions finely chopped
- 1/2 tbsp unsalted roasted sesame seeds
INSTRUCTIONS
Prep:
Check the sea bass fillets: Lay the fillets skin-side down on your cutting board. Check for pin bones with your finger and use tweezers to pull them out.
Prepare the bok choy: Cut the bok choy in half, lengthwise. Prepare a bowl of water, dunk the bok choy in, and agitate them to remove dirt. Dry them in a salad spinner and remove the damaged leaves.
Cook the rice: Rinse the rice multiple times. Add rice and water to a pot and bring to a boil. Lower the heat and let it simmer until the rice absorbs the water. Let it steam for a few more minutes, then fluff the rice using a fork.
Tips:
Using a rice cooker will be easier as it will automatically switch to steaming as soon as the rice is cooked.
Use your finger to measure the amount of water. The level of water should be one index finger knuckle higher than the rice level.
Mince the garlic: Separate garlic cloves from the bulb and peel away the skin. Give the cloves a rough chop. Continue chopping with a rocking motion until it’s minced.
Mince the ginger: Peel the ginger using the side of a spoon. Slice the ginger, and cut the slices into thin sticks. Chop the sticks crosswise to mince the ginger.
Chop the scallions: Bunch the scallions together and remove the root. Thinly slice the green part.
Cook:
Mix the sauce: Add 3 tbsp reduced-sodium soy sauce, 1 tbsp rice vinegar, 1 tsp honey, 2 fl oz water, 1 tsp brown sugar, 1/2 tbsp sesame oil, 1 tsp red pepper flakes, 1 tsp paprika, 1/2 tsp pepper, 1 tsp lime juice and 1/2 tbsp cornstarch. Stir until combined.
Cook the bok choy: Bring a pot of water to a boil and add 12 oz bok choy. Boil for 2 minutes and remove them from the water.
Sear the sea bass: Place a pan on medium heat until hot. Add 1 1/2 tbsp canola oil and 20 oz sea bass. Sear the fish skin-side down for 7 minutes and flip. Continue searing for another 3 minutes and remove the fish.
Caramelize garlic and ginger: Add 1 1/2 tbsp canola oil to the same pan. Add 1 tbsp garlic and 1 tsp ginger and stir for 30 seconds.
Cook the sauce: Lower the heat and pour in the sauce mixture.
Glaze the sea bass: Add the sea bass fillets and coat them with the sauce.
Garnish: Sprinkle with 2 tbsp scallions and 1/2 tbsp sesame seeds.
Serve with 3 1/2 cups cooked white rice and enjoy.