Grilled Sea Bass with Pak Choi
Prep
15 mins
Cook
20 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in just 35 minutes and tastes absolutely restaurant quality. Sea bass is such a delicate fish that grilling it brings out amazing flavor while keeping it light and healthy. Pak choi is wonderfully nutritious, packed with vitamins and calcium, and it cooks beautifully alongside the fish. The ginger and garlic infused sauce is simple to whip up but transforms the whole dish into something truly special. Best of all, you probably have most of these ingredients in your kitchen already, making this an easy go to meal that impresses every single time.
Ella x
Ingredients
- 4sea bass fillets(6 oz each, skin-on)
- ¾ kgpak choi(halved lengthwise)
- 3 tablespoonssoy sauce
- 2 tablespoonsfresh ginger(minced)
- 6garlic cloves(thinly sliced)
- 2 tablespoonssesame oil
- 1 tablespoonrice vinegar
- 3 tablespoonsolive oil
- 1lime(cut into wedges)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 2fresh scallions(chopped)
- 1 tablespoonsesame seeds(toasted)
Detail level
Instructions
- 1
Prepare your grill for medium-high heat, about 400°F. While heating, pat the sea bass fillets dry with paper towels and season both sides generously with salt and pepper.
Tip: Dry fish ensures better browning and prevents sticking to the grill grates.
- 2
In a small bowl, whisk together soy sauce, minced ginger, rice vinegar, and sesame oil. Set this glaze mixture aside.
- 3
Heat 1 tablespoon of olive oil in a small skillet over medium heat. Add the sliced garlic and cook, stirring frequently, until golden and crispy, about 3-4 minutes. Transfer to a paper towel-lined plate.
Tip: Watch carefully to prevent burning, as garlic can darken quickly.
- 4
Lightly brush the grill grates with oil to prevent sticking. Place the sea bass fillets skin-side down on the grill and cook for 5-6 minutes without moving them, allowing the skin to crisp.
Tip: Resist the urge to flip early; the skin will release naturally when ready.
- 5
Carefully flip the fillets using a spatula and cook for another 3-4 minutes until the flesh is opaque and flakes easily with a fork.
Tip: Sea bass cooks quickly, so monitor closely to avoid overcooking.
- 6
While the fish cooks, toss the pak choi halves with the remaining 2 tablespoons of olive oil, salt, and pepper. Place them cut-side down on the grill for 4-5 minutes until charred and tender.
Tip: Grilling brings out the natural sweetness of pak choi.
- 7
Transfer the grilled sea bass and pak choi to serving plates. Drizzle the soy-ginger glaze over both the fish and vegetables.
- 8
Top with the crispy garlic chips, chopped scallions, and toasted sesame seeds. Serve immediately with lime wedges on the side for squeezing.
Tip: The lime brightens the rich flavors and adds a fresh finish.
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