Servings: Serves 2
- 1/4 cup low-sodium soy sauce
- 1/4 cup mirin
- 3 Tbsp. sugar
- 2 Tbsp. dry white wine
- 2 sea bass fillets (3 ounces each)
- 1/2 cup all-purpose flour
- 3 Tbsp. olive oil
- 2 cloves garlic , smashed
- 1 Tbsp. toasted sesame seeds for garnish
- 1 cucumber , peeled, seeded and chopped
- 1 1/2 tsp. low-sodium soy sauce (optional)
- 2 Tbsp. rice wine vinegar
- 2 scallions , chopped
- 1 Tbsp. cilantro , chopped
Make the cucumber salsa first in a glass bowl combine, cucumber, soy sauce, rice wine vinegar, scallions and cilantro and mix well. Cover and set aside. You can make the salsa the day before and store it in the refrigerator.
In a medium saucepan over low heat, stir together the soy sauce, mirin, sugar and wine. Stir frequently until the sugar is completely dissolved. About 3 minutes. You can leave in the pan.
Dredge sea bass in the flour. Set aside.
Heat a skillet on medium-high heat until hot. Add the olive oil until hot but not smoking. Sauté the sea bass for 2 1/2 minutes on each side until browned. Reduce the heat to medium then pour in the sauce mixture and cover with a lid. Lower heat to medium and cook until the fish is cooked through about 5 to 6 minutes.
Plate onto a platter and pour the pan juices over the top of the fish. Serve immediately with the salsa on the side, and garnish with toasted sesame seeds.
Prep time: 20 minutes
Inactive prep time: 0 minutes
Cook time: 13 to 14 minutes