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Grilled Sea Bass Shioyaki style served with fresh cilantro and lime
Grilled sea bass with Japanese flavors, cilantro, and lime

Soy-Glazed Grilled Sea Bass (Shioyaki Style)

Author: Flavelo
Recipes Main Courses
Shioyaki traditionally means 'salt-grilled,' representing the purest form of Japanese fish preparation. This recipe adds a modern twist: while the fish starts with the traditional salting to firm the meat, it gets a rich, aromatic marinade before grilling. The trio of soy sauce, mirin, and ginger caramelizes on the surface, creating a sweet and savory crust while keeping the sea bass tender and flaky inside.
🕒 Prep Time 30 mins
🍳 Cook Time 10 mins
⌛ Total Time 40 mins
🍽️ Servings 4 servings
🔥 Calories 360 kcal
🌍 Cuisine Japanese / Fusion

Ingredients

Equipment Needed

  • Skillet or Grill Pan
  • Pastry brush
  • Paper towels

Allergen Information

⚠️ Fish
⚠️ Soy
⚠️ Sesame

Instructions

1 ✓

Lightly salt the sea bass fillets on both sides and let them sit for 15 minutes. Then, pat the surface completely dry.

Tip: This step removes compounds that cause a 'fishy' odor and draws out excess water.
2 ✓

Mix the marinade: soy sauce, mirin, grated ginger, and crushed garlic. Coat the fish in it, but marinate for only 10 minutes.

Tip: Fish has a delicate structure; marinating too long (especially with salt/acid) can ruin the texture.
3 ✓

Heat the sesame oil in a skillet. Remove the fish from the marinade, let the excess drip off, and place it skin-side down in the pan.

Tip: Sugary marinades burn easily, so removing the excess and controlling the heat is crucial.
4 ✓

Cook for 3-4 minutes until the skin is crispy, then flip and cook for another 2 minutes on the other side.

Tip: The fish is done when the flesh turns from translucent to opaque and flakes easily under pressure.
5 ✓

Serve drizzled with the remaining (boiled) marinade, garnished with fresh green onions and lime.

Tip: The fresh acidity of the lime cuts through the richness of the sesame oil.

Recipe FAQ

The marinade burned in the pan.
The sugar in the mirin caramelizes quickly. Wipe off excess marinade before cooking and use medium heat.

Ingredients

  • 4 fillets Sea Bass or Perch (approx. 6 oz each)
  • 1 tsp Salt (for prep)
  • 2 tbsp Soy Sauce
  • 2 tbsp Mirin (sweet rice wine)
  • 1 tbsp Sesame Oil
  • 1 inch Fresh Ginger (grated)
  • 2 cloves Garlic (minced)
  • 1/2 tsp Freshly Ground Black Pepper
  • 2 stalks Green Onions (Scallions)
  • 1 whole Lime