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Baked Sea Bass Recipe


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Recipe: Baked Sea Bass with Ginger Ponzu Sauce

Ingredients:

1/2 pound sea bass (2 fillets)
4 tablespoons sake
1/2 teaspoon mirin
1 tablespoon soy sauce

Ginger Ponzu Sauce

5 tablespoons Kikoman Ponzu sauce
1/2 inch fresh ginger (grated)

Method:

1) Marinate the sea bass with sake, mirin, and soy sauce for 30 minutes.
2) Preheat oven to 400 degree F.
3) Pan-sear both sides of the seabass until the surface turns light brown.
4) Transfer the fish fillets to the oven and bake for 10-15 minutes.
5) Pour the ginger ponzu sauce generously over the baked sea bass and serve hot.

Cook’s Note:

The apricots served only as the backdrop of my pictures and were not used in the preparation of this dish.

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34 COMMENTS... read them below or add one

  1. "Joe" who is constantly craving

    im going to try it as soon as i find where i can buy mirin..having problem finding it at the supermarket..

  2. Cynthia

    Melting Wok is one of my favourite blogs and yes, that woman can cook! as can you! :) Fish looks great. I’ll be back to read her verdict :)

  3. simcooks

    Did you have to cut the skin a little before you pan sear the sea bass? I think when I pan sear cod fish, the skin shrinks and my fish doesn’t look as nice as yours :(

  4. novice baker

    What a lovely coincidence! I have a seabass in the fridge waiting to be cooked and devoured! I am going to bookmark this recipe of yours. What other wine can I used to replace sake? If it’s a must here, I guess I can go and buy one…

  5. MeltingWok

    The velvet smooth texture of the sea bass melted like butter right under my tongue :)The good thing is that both the sake and mirin seasoning did not overpower the natural sweetness of the fish. It mingled harmoniously with the ponzu sauce, which also added a mild citrusy flavor that blended wonderfully with the minced ginger. Thanks B, I give this sea bass dish a 5 star rating :)
    P/S: Heck.. even the mini apricots were delicious :)

  6. Amy

    A family friend made a dish very simliar to this, and I agree, it was really sublime. I think she cooked it under the broiler. This recipe is definitely getting bookmarked. Thanks! :)

  7. Ming_the_Merciless

    Your photos are amazing! How do you get the light to be so bright?

    Do you use flash or do you have a lamp (white light) in the kitchen?

  8. WokandSpoon

    Simple yet tasty. Sounds like a great recipe for me…diet thing! It was a nice touch adding the apricots to the photo as welL!

  9. Stephanie

    NOW I know what to do with the ponzu in my cupboard that a friend brought back from Japan … it looks like a very posh brand too… more Japanese-inspired recipes, please!

  10. cooknengr

    Did you get the sea bass from Ranch 99 or Santa Monica Seafood( f you have not discover this great seafood store in OC, there’s one in Newport beach).

    Btw, the Mani chai never germinated and the Okra cease to grow :( but a pack of Cow-horn okra seeds is on it’s way to So.Cal

  11. tigerfish

    I finally SAW this dish after I HEARD about it..heh heh ;P And I think all the oooh-aaahing are justified. They look so perfect! And the sauce…ooh la la….I know not enough fillets to go around but, can I just have some sauce on my steamed rice? Pleeeasee….

  12. PrincessJournals

    oohh jeles jeles! lol! when r we gonna have our bbq session? gotta utilise the new furniture tht u bot.

  13. Rasa Malaysia

    Lydia – it was a very simple recipe yet lovely and elegant. You are right. :)

    Joe – good luck finding mirin.

    Cynthia – thanks.

    Simcooks – I didn’t cut the skin but I did notice that the skin was shrinking when I pan-seared the fish. So I transfer them to the oven immediately…a couple of pictures actually showed the shrunken skin. Hehe.

    Novice Baker – this is a Japanese recipe so I chose sake. If you have Chinese rice wine, it would work.

    Pablo – I loooove sea bass and black god. Both are very good.

    Melting Wok – thanks for your 5 star rating. I am glad you loved it. :)

    Amy – Broiler…that would be great. I do not have it. :(

    For the love of food – I think she was very impressed. Hehe.

    Meiyen – Yes sea bass is good!

    CP – Oooh, I want I want a toaster oven now.

    Ming – I answered it on your blog.

    Wokandspoon – yes, those apricots were so cute.

    Tummythoz – No lah, Melting Wok lives far away from me, almost an hour drive. If she lives kin-kin, then wah, we can take turns cooking.

    Stephanie – you can also check out my soft shell crab recipe here.

    Foodcrazee – Hahaha…good, you need to come back more and drool more.

    Cooknengr – I got it from Ranch 99. No, I have never been to Santa Monica Seafood. Sorry to hear about the mani chai and okras, well, perhaps you need to buy the mani chai tree. LOL.

    Tiga – where did you heard about it?

    Princess – soon soon, I will let you know. Hehe. Too bad you missed out the sea bass and the karaoke.

    Oppss – Penang lang sure loves seafood one.

  14. Cutie

    You are really good in serving simple dish into something so gorgeous and delicious. Must learn from you. hehe

  15. Big Boys Oven

    rasa malaysia,
    hmmmm… you really know how to pull my legs. You really reminds me during my stay in Scotland. There are so plenty of cod, sea bass, trout and salmon.

    I usually steam, pan fry or deep fry. Want me to say some recipe with you! hehehe!!!

  16. tigerfish

    You forgot liow meh? ;p You & MW were sayin’ how good how good this fish was? Or was it the wrong fish I’m talkin’ abt here?

  17. aria

    ooooh that looks fantastic! seabass is the way to my heart, neat how its cut.

    i’m a hugefan of meltingwok, i’m sure she was impressed! :)

  18. team BSG

    you have impressed us ssssoooo much with that white succulllentte
    thing so wher u & us go from here ?
    dun keep us hanging too long dear…

  19. Rasa Malaysia

    Elmo – thanks. :)

    Cutie – I believe in minimalist approach with everything, less is more. ;)

    Claude – thanks, but I wanted to eat what you cook.

    Big Boys Oven – sure, send me an email and share your recipes!

    Tiga – correct, I almost forgot liao, we told you. LOL.

    Aria – I love sea bass too, but my favorite has got to be Chilean sea bass so good, but it’s endangered now. :(

    Team BSG – there are more to come just hang in there.

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