Tokyo Bay Bass
Pan-seared bass marinated in a zesty ginger soy sauce, served with steamed rice and stir-fried vegetables, a classic Japanese dish with a modern twist
Prep
10 min
Cook
10 min
Servings
4
Difficulty
easy
Ingredients
Step-by-Step
In a shallow bowl, combine the grated ginger and soy sauce. Add the bass fillets and turn to coat both sides. Cover and marinate for 15 minutes.
While the bass is marinating, cook the jasmine rice according to package instructions.
Heat a large non-stick skillet over medium-high heat. Remove the bass fillets from the marinade and pat dry with paper towels.
Add a tablespoon of oil to the hot skillet and carefully place the bass fillets in the pan. Cook for 3-4 minutes per side, or until the fish is opaque and flakes easily with a fork.
Serve the pan-seared bass fillets immediately, accompanied by the steamed jasmine rice and your choice of stir-fried vegetables.