Grilled Sea Bass with Bamboo Shoot
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This recipe is one of my go to weeknight dinners because it comes together in under an hour and tastes like you spent all day in the kitchen. Grilled sea bass with bamboo shoot is a beautiful fusion of Japanese flavors that feels impressive but honestly couldn't be simpler. Sea bass is naturally lean and packed with omega 3 fatty acids, which are wonderful for your heart and brain. The fresh bamboo shoots add a lovely crisp texture and subtle sweetness that balances the delicate fish perfectly. I love that this dish uses minimal ingredients and comes together quickly, making it ideal for busy evenings when you still want something nourishing and delicious on your table.
Ella x
Ingredients
- 4sea bass fillets(6 oz each, skin on)
- ½ kgfresh bamboo shoots(halved lengthwise)
- 3 tablespoonssoy sauce
- 2 tablespoonsmirin
- 2 tablespoonsfresh ginger(minced)
- 3garlic cloves(minced)
- 3 tablespoonssesame oil
- 4scallions(thinly sliced)
- 2 tablespoonsolive oil
- 1lime(cut into wedges)
- 1 teaspoonsea salt
- ½ teaspoonwhite pepper
- 118 mlvegetable broth(for bamboo shoots)
Detail level
Instructions
- 1
Preheat your grill to medium-high heat (around 400°F). If using a charcoal grill, arrange coals for direct cooking on one side and indirect on the other.
Tip: Clean your grill grates thoroughly and oil them lightly to prevent the delicate fish from sticking.
- 2
Pat the sea bass fillets dry with paper towels and season both sides generously with sea salt and white pepper. Let them sit at room temperature for 5 minutes.
Tip: Dry fish grills more evenly and develops a better crust than wet fish.
- 3
In a small bowl, whisk together soy sauce, mirin, 1 tablespoon of minced ginger, and 2 cloves of minced garlic to create the glaze. Set aside.
Tip: The mirin adds natural sweetness that caramelizes beautifully when grilled.
- 4
Heat 1 tablespoon of olive oil in a cast-iron skillet or grill-safe pan over the grill. Add bamboo shoots, sprinkle with salt and pepper, and pour in vegetable broth. Cover with foil and grill for 12-15 minutes until tender, stirring occasionally.
Tip: Grilling bamboo shoots in a closed pan steams them while allowing edges to char slightly for depth of flavor.
- 5
While bamboo shoots cook, brush sea bass fillets lightly with the remaining olive oil. Place skin-side up on the hottest part of the grill and cook for 5-6 minutes without moving them.
Tip: Grilling skin-side up first allows the flesh to cook gently while the skin renders and crisps.
- 6
Carefully flip the fillets using a fish spatula, then brush generously with the prepared glaze. Grill for another 4-5 minutes until the fish is opaque and flakes easily with a fork.
Tip: Apply glaze after flipping to prevent it from burning on the skin side.
- 7
Make the finishing oil by combining sesame oil, remaining minced ginger, remaining minced garlic, and sliced scallions in a small bowl. Warm gently or use at room temperature.
Tip: This aromatic oil should be prepared just before serving to keep the scallions fresh and vibrant.
- 8
Transfer grilled sea bass and bamboo shoots to serving plates. Drizzle the ginger-scallion oil over both the fish and vegetables, and serve with lime wedges on the side for squeezing.
Tip: The acid from fresh lime brightens all the flavors and complements the richness of the fish perfectly.
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