Chinese Style Black Sea Bass ( 中国风格的黑鲈鱼)

Chinese style black sea bass with bok choy and shitaki mushrooms


2 whole black sea bass (about 1 pound each), cleaned


1 tablespoon soy sauce
2 teaspoons minced fresh ginger
1/2 teaspoon sesame oil


2 tablespoons unsalted butter
1 tablespoon sesame seeds
1 teaspoon minced fresh ginger
1 teaspoon minced garlic
1 tablespoon soy sauce
1 tablespoon fresh lemon juice
1 teaspoon cornstarch
1/2 cup water
1/4 cup chopped scallions


On each side of the fish, make three diagonal cuts 2 1/2 inches long and about a 1/2 inch deep. Stir the marinade ingredients in a small bowl and spoon it over the fish, making sure it seeps into the cuts. Let the fish stand in the marinade uncovered at room temperature for 1 hour. Preheat the oven to 400 degrees Fahrenheit.

Make the sauce:

Melt the butter in a small skillet, and saute the sesame seeds until golden, 1 minute. Stir in the ginger and garlic; cook 1 minute. In a small bowl, combine the soy sauce, lemon juice, cornstarch, and water; stir until smooth. Stir this into the butter mixture, and heat to a simmer stirring frequently. Cook until slightly thickened, about 1 minute. Set aside and keep warm. Arrange the fish in a baking pan, and bake until it flakes easily, about 20-25 minutes. Stir any accumulated pan juices and the chopped scallions into the sauce. Spoon the sauce over the fish or serve alongside.

About Chef Justice Stewart

I am a former construction worker turned chef from NYC that will educate the average cook on how to prepare restaurant quality meals. Please Subscribe to this blog to enjoy some wonderful recipes and tips.

Posted on December 6, 2011, in Seafood and tagged , . Bookmark the permalink. 2 Comments.

  1. That looks delicious. I did a couple of sea bass stuffed with Chinese mushrooms and spring onions as part of an oriental feast. See my most recent blog “who the hell is Lord Padington.” Yours looks really tasty. Bok choi is so nice with fish.


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