Glazed Sea Bass With Ginger Butter Sauce Recipe

Name: Glazed Sea Bass With Ginger Butter Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Sauce; 1 cup dry white wine; 1/3 cup chopped shallot; 1/3 cup thinly sliced fresh ginger; 1/2 cup whipping cream; Fish; 6 tablespoons soy sauce; 3 tablespoons honey; 3 teaspoons rice vinegar; 1 1/2 tablespoons cold water; 1 1/2 teaspoons cornstarch; 4 (6 ounce) sea bass fillets; 4 tablespoons chilled butter, cut into small pieces

Servings: persons

Sauce
1 cup dry white wine
1/3 cup chopped shallot
1/3 cup thinly sliced fresh ginger
1/2 cup whipping cream
Fish
6 tablespoons soy sauce
3 tablespoons honey
3 teaspoons rice vinegar
1 1/2 tablespoons cold water
1 1/2 teaspoons cornstarch
4 (6 ounce) sea bass fillets
4 tablespoons chilled butter, cut into small pieces

1
For sauce: Combine wine, shallots and ginger in small saucepan over high heat.
2
Boil until liquid is reduced to 1/4 cup, about 5 minutes.
3
Add cream and boil until liquid is reduced by half, about 3 minutes.
4
Remove from heat.
5
For fish: Mix soy sauce, honey and rice vinegar in another small saucepan.
6
Mix water and cornstarch in small bowl until smooth.
7
Add to soy sauce mixture.
8
Stir mixture over medium heat until glaze boils and thickens slightly, about 2 minutes.
9
Remove from heat.
10
Cool glaze to room temperature.
11
Preheat oven to 350F.
12
Arrange fish on small baking sheet (previously brush baking sheet with some olive oil).
13
Brush fish with some of the glaze.
14
Bake until opaque in centre, about 15 minutes.
15
Remove from oven.
16
Bring remaining glaze to boil.
17
Spoon glaze over fish.
18
Meanwhile, bring sauce to simmer.
19
Remove from heat.
20
Gradually add butter to sauce, whisking just until melted, before adding next piece.
21
Strain.
22
Season to taste.
23
Spoon sauce onto 4 plates.
24
Top with fish and serve.

273

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Sauce, 1 cup dry white wine, 1/3 cup chopped shallot, 1/3 cup thinly sliced fresh ginger, and more.

Yes, Glazed Sea Bass With Ginger Butter Sauce falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Glazed Sea Bass With Ginger Butter Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions