Soy Ginger Chilean Sea Bass from Mastro's features tender, flaky Chilean sea bass marinated in a savory soy and ginger glaze, served with a vibrant chili sauce that adds a spicy kick, creating a harmonious blend of sweet, tangy, and spicy flavors with a delicate, flaky texture.
Equipments
- Mixing bowls
- Whisk
- Chef’s knife
- Cutting board
- Measuring spoons
- Measuring cups
- Microplane or grater
- Tongs
- Baking dish or shallow marinating pan
- Plastic wrap or airtight container (for marinating)
- Saucepan
- Wooden spoon or spatula
- Oven or stovetop
- Sheet pan or oven-safe skillet
- Fish spatula
- Serving platter
Ingredients
- 1 lb (450g) Chilean sea bass fillets
- 1/4 cup soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 1 tablespoon scallions, finely sliced
- 1 tablespoon red chili paste (such as sambal oelek)
- 1 tablespoon fresh lime juice
- 1 teaspoon brown sugar
- 1 teaspoon toasted sesame seeds
- 1 fresh red chili, thinly sliced
- Salt
- Black pepper
- Vegetable oil (for searing or coating pan)
- Cilantro leaves (for garnish)
When preparing Chilean sea bass, ensure the fillets are fresh and firm to maintain the dish's tender, flaky texture. Accurately measure soy sauce, honey, rice vinegar, and sesame oil to achieve the perfect balance of savory, sweet, and tangy flavors in the marinade. Grate fresh ginger and mince garlic just before mixing to preserve their vibrant aroma and enhance the glaze. Adjust the amount of red chili paste and fresh red chili slices to control the spicy kick according to your heat preference. Your copycat Soy Ginger Chilean Sea Bass from Mastro's will capture the restaurant's signature harmony of bold flavors and delicate textures.
Instructions
- Pat sea bass fillets dry with paper towels.
- Season fillets lightly with salt and black pepper.
- In a mixing bowl, combine soy sauce, honey, rice vinegar, sesame oil, grated ginger, minced garlic, scallions, chili paste, lime juice, and brown sugar.
- Whisk the mixture until well blended.
- Place sea bass fillets in a baking dish or shallow marinating pan.
- Pour marinade over fish, ensuring both sides are coated.
- Cover with plastic wrap or use an airtight container.
- Marinate in refrigerator for 30–60 minutes.
- Preheat oven to 400°F (200°C) or prepare stovetop over medium-high heat.
- Remove fish from marinade, allowing excess to drip off; reserve marinade.
- Pat fillets dry again if needed for better sear.
- Heat vegetable oil in an oven-safe skillet or coat a sheet pan lightly.
- Place sea bass fillets in heated skillet or on pan (skin-side down if applicable).
- Sear fish for 2–3 minutes until brown at the edges.
- Transfer skillet or sheet pan to oven (or flip fillets and cook on stovetop).
- Cook for another 7–10 minutes, or until fish is opaque and flakes easily with a fork.
- Meanwhile, pour reserved marinade into a small saucepan.
- Bring to a boil, reduce heat, and simmer for 2–3 minutes to thicken slightly.
- Remove fish from oven; transfer to serving platter using fish spatula.
- Spoon the reduced sauce over the fillets.
- Garnish with toasted sesame seeds, sliced fresh red chili, and cilantro leaves.
- Serve immediately.
Substitution
Soy Ginger Chilean Sea Bass from Mastro's copycat menu delivers tender, flaky fish marinated in a savory blend of soy sauce, ginger, and honey, complemented by a vibrant chili sauce for a perfect balance of sweet, tangy, and spicy flavors. If fresh Chilean sea bass is unavailable, you can substitute it with other firm, white fish like halibut or cod, which will absorb the marinade well while maintaining a flaky texture. When marinating, ensure the fish is evenly coated and refrigerated in an airtight container to maximize flavor infusion without over-tenderizing the flesh. Adjust the red chili paste amount to your preferred spice level; mild chili sauces or sriracha can be used as alternatives. Use a fish spatula to carefully turn the delicate fillets during cooking, avoiding breakage and ensuring even searing.
Tips
Ensure you pat the Chilean sea bass fillets dry before seasoning and again before searing to achieve a perfect crispy edge and prevent steaming. Use an oven-safe skillet when searing the fish to easily transfer it from stovetop to oven without disrupting the cooking process. When marinating, avoid exceeding 60 minutes to maintain the fish's delicate texture and prevent overpowering flavors. You'll get the most flavorful results by simmering the reserved marinade until slightly thickened before spooning it over the cooked fillets.
Nutritions
Chilean sea bass is rich in omega-3 fatty acids, essential for heart health and brain function. The soy and ginger marinade adds antioxidants and anti-inflammatory compounds from fresh ginger and garlic, enhancing the dish's nutritional value. Honey and lime juice contribute natural sweetness and vitamin C, while the chili paste provides capsaicin, which may boost metabolism. Your meal offers a balanced combination of protein, healthy fats, and flavorful micronutrients for a nutritious dining experience.
Storage
Store leftover Soy Ginger Chilean Sea Bass in an airtight container in the refrigerator to maintain freshness and prevent odors from spreading. Use within 2 days to enjoy the tender texture and vibrant flavors at their best. Reheat gently in the oven or on the stovetop to avoid drying out the delicate fish while preserving your dish's savory soy-ginger glaze and spicy chili sauce.
Variation or Alternatives
For a variation, you can substitute Chilean sea bass with Arctic char or halibut for a different but equally tender flaky texture. Replace red chili paste with a milder sambal ulek or a spicy gochujang to adjust the heat level according to your preference. Instead of oven baking, try pan-searing the fish entirely on the stovetop using a cast iron skillet for a crispy crust. Your marinade can be enriched with a splash of mirin or a teaspoon of grated fresh turmeric to introduce subtle sweetness and warmth.
Allergies
The Soy Ginger Chilean Sea Bass contains soy sauce and sesame oil, both common allergens that can trigger reactions in sensitive individuals. If you have allergies to soy or sesame, it's important to avoid this dish or request modifications from Mastro's kitchen. Your safety is paramount when enjoying flavorful meals with potential allergenic ingredients.
Why this recipe?
The Soy Ginger Chilean Sea Bass at Mastro's restaurant captivates diners with its perfectly tender texture and rich, buttery flavor that melds seamlessly with the savory soy and zesty ginger glaze. This dish delivers a balanced combination of umami and subtle heat, enhancing the natural sweetness of the sea bass. You'll find that replicating this recipe at home allows you to recreate a gourmet experience, impressing guests with an elegant yet approachable seafood entree. Mastering this copycat dish offers the rewarding opportunity to enjoy restaurant-quality flavors tailored to your personal taste preferences.