Asian Style Sea Bass Recipe

asian style sea bass

moist sea bass with an Asian style sauce topped with chopped cashews


  • 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.