Sea Bass Teriyaki Recipe

Relish the taste of Teriyaki, one of Japan’s finest creations, with our sea bass teriyaki recipe.

This dish has flaky and tender sea bass glazed with the unique Teriyaki sauce and served on a bed of white rice and bok choy. It is an authentic Asian cuisine experience that will leave you wanting more.

Is Sea Bass Teriyaki Healthy?

Yes, sea bass teriyaki is healthy.

Each serving of this dish contains 508 calories and 2 g of saturated fat, making it a good option for those who are watching their weight.

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Teriyaki sauce contains many condiments, but we chose reduced-sodium soy sauce to keep the sodium level at 585 mg. We used a mixture of brown sugar and honey to limit sugar to 4.9 g per serving.

Sea bass provides 32 g of protein and many other nutrients for this dish. Two of these are potassium and magnesium, which promote heart, bone, and muscle health. Aside from minerals, omega-3 fatty acids are also a valuable nutrient derived from sea bass, and may support both physical (cancer-fighting properties and brain development support) and mental health.

Bok choy also contains many nutrients, including vitamins C and K, alongside some minerals. It may strengthen the bones, reduce hypertension, and can potentially reduce the risk of cancer.

What Is the Flavor of Teriyaki?

Teriyaki is a balanced sauce that has a bit of everything. It is salty, sweet, and tangy, making it a powerhouse in terms of flavors. Umami is the word we would use to describe its flavor profile.

Ingredients You'll Need

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• Sea bass: Sea bass has a delicate texture. It is tender, flaky, and melts in your mouth. The pairing with teriyaki sauce complements that texture and elevates its natural sweetness.
• Vegetables: We serve bok choy alongside the fish. Bok choy is a Chinese cabbage that gives you two different textures. The green parts are leafy and soft, while the white portion is crunchy. Its flavor is similar to spinach but a bit sweeter. Serving it with teriyaki sauce makes it more flavorful and easier to eat.
• Teriyaki sauce: Our teriyaki sauce has the saltiness of soy sauce, sweetness from the combination of brown sugar and honey, and the tanginess of both rice vinegar and lime juice. We also add sesame oil for a nutty flavor, paprika and red pepper flakes for a little kick, and cornstarch to thicken the sauce. Last but not least, we add garlic and ginger as aromatics.

How to Store and Reheat

Sea bass teriyaki can last up to 3 days in the fridge in airtight containers. You can also freeze sea bass in heavy-duty freezer bags to extend its shelf life to 2-3 months.

You can reheat this dish in the oven, a skillet, or the microwave. For the oven and skillet, warm it over low heat to avoid overcooking the fish. For the microwave, cook in 30-second increments.

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What to Serve With

Serving the following side dishes with sea bass teriyaki will make an incredible meal.

• Cabbage Soup
• Cabbage Potato Soup
• Vegetable Soup
• Miso Soup
• Winter Melon Meatball Soup

How to Make Sea Bass Teriyaki

5 from 2 votes

Today's sea bass teriyaki recipe pairs sea bass with a delicious and iconic Japanese glaze, fresh bok choy, and fluffy white rice.

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• cook TIME 20 mins
• prep TIME 15 mins
• total TIME 35 mins

• COURSE Main Course
• CUISINE Japanese
• SERVINGS
  4

  servings
• CALORIES 508 kcal

How to Make Sea Bass Teriyaki

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INGREDIENTS

1x2x3x

• 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:

1

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.

2

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.

3

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:

1

Using a rice cooker will be easier as it will automatically switch to steaming as soon as the rice is cooked.

2

Use your finger to measure the amount of water. The level of water should be one index finger knuckle higher than the rice level.

3

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.

4

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.

5

Chop the scallions: Bunch the scallions together and remove the root. Thinly slice the green part.

Cook:

1

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.

2

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.

3

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.

4

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.

5

Cook the sauce: Lower the heat and pour in the sauce mixture.

6

Glaze the sea bass: Add the sea bass fillets and coat them with the sauce.

7

Garnish: Sprinkle with 2 tbsp scallions and 1/2 tbsp sesame seeds.

8

Serve with 3 1/2 cups cooked white rice and enjoy.

NUTRITION

Nutrition Facts

How to Make Sea Bass Teriyaki

Amount Per Serving (1 serving)

Calories 508Calories from Fat 147

% Daily Value*

Fat 16.3g

25%

Saturated Fat 2g

13%

Cholesterol 113mg

38%

Sodium 585mg

25%

Potassium 675mg

19%

Carbohydrate 56g

19%

Fiber 2g

8%

Sugar 5g

6%

Protein 32g

64%

Vitamin A 4393IU

88%

Vitamin C 40mg

48%

Calcium 127mg

13%

Iron 5mg

28%

* Percent Daily Values are based on a 2000 calorie diet.

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