You know how it is some nights – you want a good dinner but you don’t want to fuss. When I started thinking about what I wanted to make earlier in the day fish came to mind so I pulled some sea bass out of the freezer to thaw. I knew that a sea bass recipe would come to me when I needed it
At the time I pulled the fish I hadn’t the least clue what direction I would go; would it be Italian, would it be simple with just garlic and lemon or what? Happily the sea bass recipe I came up with satisfied both of us.
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Asian Style Sea Bass
Serves 2
2 4 oz sea bass fillets, skin removed
1 tsp olive oil
2 TBS all purpose flour
salt
1/4 cup tamari
1/4 cup oyster sauce
1 TBS rice wine
2 TBS granulated sugar
1/4 cup chopped cashews
2 cups prepared Jasmine rice
Preheat the oven to 350°
Heat a small oven safe fry pan over med-high heat. Add the olive oil. Add a generous amount of salt to the all purpose flour and mix well. Coat the sea bass fillets on all sides with the flour mixture.
Add the fish to the hot pan and lightly brown on both sides. About 1/2 – 1 minute per side. Remove the fish and wipe out the pan.
Return the fish to the pan, cover and put into the preheated oven for 15 minutes to finish cooking.
While the fish is in the oven add the tamari, oyster sauce, rice wine and granulated sugar to a small sauce pan. Bring to a boil, lower heat to a simmer and cook down until reduced by half. Remove from heat and set aside.
To serve: place the prepared rice on the plate, add one of the pieces of fish, drizzle with some of the sauce and top with a handful of the chopped cashews.
I served this with roasted green beans, peppers and onions. To make them I just put the beans and pepper with some freshly chopped onion in a baking dish with a tablespoon of olive oil and a sprinkling of salt. I popped them in the oven while it preheated before I started cooking the fish.
How Was the Asian Style Sea Bass Recipe?
It was quite tasty if I do say so myself. I know I write that a lot here but I wouldn’t be sharing these recipes if I didn’t like how they came out now would I? That simply would not make sense.
The fish was moist and the sauce was just sweet/salty enough to work. The cashews added a perfect crunch. There aren’t many fishes I like but I do adore sea bass. I have made it other ways like: air fryer sea bass, sea bass with lemon sauce, and spicy sea bass with barbecue sauce.
PrintAsian Style Sea Bass Recipe
moist sea bass with an Asian style sauce topped with chopped cashews
Ingredients
- 2 4 oz sea bass fillets, skin removed
- 1 tsp olive oil
- 2 TBS all purpose flour
- salt
- 1/4 cup tamari
- 1/4 cup oyster sauce
- 1 TBS rice wine
- 2 TBS granulated sugar
- 1/4 cup chopped cashews
- 2 cups prepared Jasmine rice
Instructions
- Preheat the oven to 350°
- Heat a small oven safe fry pan over med-high heat. Add the olive oil.
- Add a generous amount of salt to the all purpose flour and mix well.
- Coat the sea bass fillets on all sides with the flour mixture.
- Add the fish to the hot pan and lightly brown on both sides. About 1/2 – 1 minute per side. Remove the fish and wipe out the pan.
- Return the fish to the pan, cover and put into the preheated oven for 15 minutes to finish cooking.
- While the fish is in the oven add the tamari, oyster sauce, rice wine and granulated sugar to a small sauce pan. Bring to a boil, lower heat to a simmer and cook down until reduced by half. Remove from heat and set aside.
- To serve: place the prepared rice on the plate, add one of the pieces of fish, drizzle with some of the sauce and top with a handful of the chopped cashews.
Notes
I served this with roasted green beans, peppers and onions. To make them I just put the beans and pepper with some freshly chopped onion in a baking dish with a tablespoon of olive oil and a sprinkling of salt. I popped them in the oven while it preheated before I started cooking the fish.
