Asian-Glazed Chilean Sea Bass from Seasons 52 features tender, flaky sea bass glazed with a savory-sweet blend of soy, ginger, and garlic, finished with a glossy caramelized coat and served atop a bed of vibrant sauteed vegetables, creating a harmonious mix of rich flavors and colorful presentation.
Equipments
- Chef’s knife
- Cutting board
- Mixing bowls
- Whisk
- Small saucepan
- Basting brush
- Tongs
- Fish spatula
- Nonstick skillet or sauté pan
- Baking sheet
- Parchment paper
- Aluminum foil
- Plate (for serving)
Ingredients
- 1 lb (450g) Chilean sea bass fillets
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 tablespoon hoisin sauce
- 1 tablespoon mirin
- 1 tablespoon grated fresh ginger
- 2 cloves garlic, minced
- 1 teaspoon sesame oil
- 1/2 teaspoon cornstarch
- 1 tablespoon water
- 1 red bell pepper
- 1 yellow bell pepper
- 1 cup sugar snap peas
- 1 cup baby carrots
- 2 green onions
- 1 tablespoon vegetable oil
- Salt
- Black pepper
Fresh Chilean sea bass fillets are the star ingredient, prized for their buttery texture and mild flavor, making them ideal for the soy-ginger glaze. Using fresh ginger and garlic enhances the authentic Asian aroma, while mirin and hoisin sauce balance the sweet and savory notes of the glaze. Make sure to choose crisp, colorful vegetables like red and yellow bell peppers, sugar snap peas, and baby carrots for a vibrant and nutritious accompaniment. Cornstarch mixed with water acts as a key thickener to achieve the perfect glossy caramelized coat on the fish. Your homemade Asian-Glazed Chilean Sea Bass from Seasons 52 copycat menu will impress with its rich flavors and beautiful presentation.
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil.
- Pat sea bass fillets dry and season with salt and black pepper.
- Slice red and yellow bell peppers into strips; cut baby carrots in half lengthwise; trim ends off sugar snap peas; slice green onions diagonally.
- In a mixing bowl, whisk together soy sauce, honey, rice vinegar, hoisin sauce, mirin, grated ginger, minced garlic, and sesame oil.
- Pour half of glaze mixture into a small saucepan; set aside the remaining half for basting.
- Heat vegetable oil in a nonstick skillet or sauté pan over medium-high heat.
- Add bell peppers, carrots, and sugar snap peas; sauté for 3–4 minutes until just tender. Season with salt and pepper. Remove from heat and set aside.
- Place sea bass fillets on prepared baking sheet, skin side down if applicable.
- Brush fillets generously with reserved glaze using a basting brush.
- Bake sea bass for 10–12 minutes, or until just cooked through and slightly caramelized.
- While fish bakes, bring saucepan with glaze to simmer over medium heat.
- In a small bowl, mix cornstarch and water until smooth. Stir into simmering glaze and cook until thickened, about 1 minute.
- Remove sea bass from oven; brush with thickened glaze for a glossy finish.
- Arrange sautéed vegetables on serving plates.
- Place glazed sea bass fillets on vegetables; garnish with sliced green onions.
- Serve immediately.
Substitution
Asian-Glazed Chilean Sea Bass from Seasons 52 offers a perfect balance of sweet and savory with its soy, ginger, and garlic glaze. You can substitute Chilean sea bass with other flaky white fish like cod or halibut if it's unavailable. Adjust the cooking time accordingly to prevent overcooking when using a thinner fillet. If mirin or hoisin sauce is scarce, a small amount of honey mixed with a splash of soy sauce can mimic their sweetness and depth. Use parchment paper on the baking sheet to avoid sticking and ensure easy cleanup during the cooking process.
Tips
To ensure even cooking, make sure the Chilean sea bass fillets are of uniform thickness and pat them completely dry before seasoning to achieve a crisp, caramelized glaze. Use a fish spatula when handling the delicate fillets to prevent breaking and ensure easy flipping if needed. When sauteing vegetables, maintain medium-high heat for a short time to retain their vibrant color and crisp texture. Your glaze will thicken best if you whisk the cornstarch slurry slowly into the simmering liquid to avoid lumps and gracefully coat the fish.
Nutritions
Asian-Glazed Chilean Sea Bass offers a nutrient-dense meal rich in high-quality protein and omega-3 fatty acids, essential for heart and brain health. The dish features a savory glaze made from soy sauce, honey, and ginger, providing antioxidants and vitamins like vitamin C and B6 from the fresh ginger and garlic. The colorful sauteed vegetables, including bell peppers, sugar snap peas, and baby carrots, supply dietary fiber, vitamins A and C, and various minerals that support immune function and digestion. Your meal balances macro- and micronutrients effectively, making it both delicious and nourishing.
Storage
Store any leftover Asian-Glazed Chilean Sea Bass in an airtight container and refrigerate within two hours of cooking to maintain freshness. Keep the fish and vegetables separate to prevent sogginess and reheat gently in a nonstick skillet to preserve the glaze's texture and flavor. For best results, consume within 2 days to enjoy your meal at its optimal taste and safety.
Variation or Alternatives
You can switch the Chilean sea bass with black cod for a similarly rich and buttery texture that absorbs the Asian glaze well. Substitute hoisin sauce with oyster sauce for a deeper umami flavor, or replace mirin with a splash of dry sherry if unavailable. Instead of sauteing vegetables, try roasting them with a drizzle of sesame oil to enhance their natural sweetness and add a slight char for contrast. Applying the glaze in layers during baking rather than just before serving helps create a thicker, more caramelized coating on your fish.
Allergies
Your Asian-Glazed Chilean Sea Bass may pose allergy risks due to common allergens like soy sauce and hoisin sauce, both containing soy and wheat, which can trigger reactions in those with soy or gluten allergies. Sesame oil is another potential allergen, known to cause severe reactions in sensitive individuals. If you have seafood allergies, Chilean sea bass itself could cause symptoms, so exercise caution and consult labels carefully.
Why this recipe?
The Asian-Glazed Chilean Sea Bass at Seasons 52 restaurant is prized for its perfectly balanced flavor profile featuring a savory glaze that enhances the buttery texture of the fish. This dish combines fresh, high-quality Chilean sea bass with a harmonious blend of Asian-inspired ingredients, creating a memorable dining experience known for its rich umami taste. Trying to make a copycat version allows you to enjoy the exquisite taste and impressive presentation of this signature menu item right in your own kitchen. Your efforts will be rewarded with a restaurant-quality meal that highlights the unique appeal of premium seafood with an Asian glaze.