Equipment
* optional
Ingredients
Fish & Crust
- 300 g sea bass fillets, skinless, divided into two equal portions
- 30 g white sesame seeds
- 10 g black sesame seeds
- 1 egg white, lightly beaten
- 2 g kosher salt
- 1 g white pepper
- 15 ml grapeseed oil
Ginger Soy Butter Sauce
- 40 g unsalted butter, cold, cut into small cubes
- 15 g fresh ginger, peeled and finely minced
- 15 ml soy sauce
- 5 ml rice vinegar
- 10 g scallions, finely sliced
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 491 kcal
- Protein
- 34 g
- Carbohydrates
- 8 g
- Fat
- 37 g
- Fiber
- 3 g
- Sugar
- 1 g
- Sodium
- 934 mg
- Saturated Fat
- 13 g
- Monounsaturated Fat
- 10 g
- Polyunsaturated Fat
- 11 g
- Cholesterol
- 105 mg
- Potassium
- 585 mg
- Calcium
- 225 mg
- Iron
- 3.7 mg
- Magnesium
- 144 mg
- Phosphorus
- 442 mg
- Zinc
- 2.3 mg
- Vitamin A
- 208 mcg
- Vitamin C
- 1 mg
- Vitamin D
- 8.4 mcg
- Vitamin E
- 4.0 mg
- Vitamin K
- 12 mcg
- Vitamin B6
- 0.8 mg
- Vitamin B12
- 0.5 mcg
- Thiamin
- 0.33 mg
- Riboflavin
- 0.33 mg
- Niacin
- 3.6 mg
- Folate
- 33 mcg
- Water
- 151 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Pat the sea bass fillets completely dry with paper towels. Season both sides evenly with kosher salt and white pepper.
Mix the white and black sesame seeds together on a shallow plate. Lightly brush the top side of each fish fillet with the beaten egg white, then press the brushed side firmly into the seed mixture to form a dense, even crust.
Heat the grapeseed oil in a non-stick frying pan over medium heat. Carefully place the fish fillets into the pan, crust-side down. Sear for 3 to 4 minutes until the sesame seeds are highly toasted and golden. Carefully flip using a fish spatula and cook the other side for 2 to 3 minutes until the fish flakes easily and reaches an internal temperature of 63°C (145°F).
Carefully transfer the cooked fish to a warm plate and let it rest while you prepare the pan sauce.
Wipe the frying pan clean with a paper towel and lower the heat to medium-low. Add the cold cubed butter and minced ginger. Sauté gently until the butter foams and the ginger releases its aroma, taking care not to brown the butter too heavily.
Pour the soy sauce and rice vinegar into the foaming butter. Swirl the pan continuously off the heat for about 30 seconds until the sauce slightly thickens and forms a glossy emulsion.
Transfer the rested sea bass to serving plates. Spoon the warm ginger soy butter sauce around the base of the fish, being careful not to pour it directly over the top to keep the sesame crust crispy. Garnish with sliced scallions and serve immediately.
Chef's Notes
- Using a non-stick pan is absolutely vital for this recipe to prevent the delicate sesame crust from sticking to the bottom and tearing away from the flesh.
- Crusting only the presentation side of the fish allows you to get a beautiful textural contrast while safely cooking the fish all the way through from the bottom without burning the seeds.
- The technique of swirling cold butter into hot pan juices is a classic French method called monter au beurre. It creates a creamy, stable emulsion that acts as a luxurious vehicle for the soy and ginger flavors.
Storage
Refrigerator: 2 days — Store fish and sauce in separate airtight containers.
Reheating: Reheat the fish gently in an oven at 150C (300F) for 10 minutes. Do not microwave, as it will make the crust soggy. Reheat sauce separately over low heat.
Troubleshooting
Sesame crust burns and tastes bitter
Cause: The pan was too hot when the fish was added, or it was left on the crust side for too long.
Fix: Cannot be fixed once burnt. Gently scrape off the burnt seeds and serve as a standard pan-seared fillet.
Prevention: Ensure your heat remains steady at medium. Watch the edges of the fish carefully; white sesame seeds will rapidly turn a deep golden color.
Sauce separates into a greasy layer
Cause: The butter was melted at too high of a temperature, causing the emulsion to break.
Fix: Remove from heat immediately and vigorously whisk in a half teaspoon of cold water to bring the emulsion back together.
Prevention: Always use cold, cubed butter and mount it into the sauce over very gentle heat or residual pan heat.
Crust falls off when flipping the fish
Cause: The fish was wet before applying the egg white, or the pan was not properly preheated.
Fix: Collect loose seeds from the pan and sprinkle them over the finished dish.
Prevention: Pat the fish exceptionally dry before adding the binder, and wait until the pan oil is shimmering before adding the fillets.
Cultural Context
This dish blends foundational French pan-sauce techniques with quintessential Japanese flavor profiles. The combination of butter and soy sauce, known as batayaki, gained immense popularity in post-war Japan. It has since become a staple cornerstone in modern Yoshoku (Western-influenced Japanese cuisine), bridging the gap between rich European mouthfeel and bright, savory Asian aromatics.
