Recipe by Victoria Dwek

Sea Bass with Mirin and Garlic Sauce

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Parve Parve
Easy Easy
4 Servings

We’re a family that eats a lot of fish (well, that depends on who “we” is. I prepare fish often. But only the adults eat it). And it’s been awhile since I brought out a new sea bass dish. This mirin sea bass has those classic flavors that everyone loves; it’s just like the fish you’d enjoy at a restaurant. But what I like about this is that I can make the sauce in advance and simply season the fish and pop it in the oven or cook it on the stovetop (if you want that crispy skin and color) right before I’m ready to serve dinner. Often, sweet sauces burn when they’re baked for too long; I’m avoiding that here. Plus, the flavors are strong enough that the fish doesn’t need any marinating time, either! I recommend serving the sauce under the fish, not on top, so you can dip the fish to taste. The sauce also does the job of flavoring whichever plain cooked veggies or rice you add to the plate.



  • 4 (4-ounce) sea bass fillets

  • salt, for sprinkling

  • black pepper, for sprinkling

  • 1 lime




Prepare the sauce: Combine water, soy sauce, mirin, brown sugar, sesame oil, honey, and garlic in a saucepan. Whisk to combine. Bring to a boil and stir in cornstarch mixture. Set aside.


Preheat oven to 400 degrees Fahrenheit. Place fish in a baking pan. Sprinkle lightly with salt, pepper, a and squeeze of lime (the sauce is salty, so you don’t need to over-season). Bake for 20 minutes. Alternatively, you can cook the fish on the stovetop.


Place a couple of spoons of sauce on a plate and place sea bass on top. Serve alongside rice or sauteed veggies (the sauce will season those as well).

Sea Bass with Mirin and Garlic Sauce

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