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5 from 2 votes

Japanese marinated sea bass with asparagus and chili

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2
Author Blondelish


  • 2 sea bass fillets
  • 1 Tbs butter
  • 250 g asparagus trimmed
  • Maldon smoked salt flakes
  • 1 red chilli sliced
  • Watercress to garnish
  • Ingredients for the Japanese marinade: 1 Tbs brown sugar
  • 2 Tbs soy sauce
  • 2 Tbs Mirin Japanese sweet cooking wine
  • 2 Tbs sake
  • 1 crushed clove of garlic
  • 1 tsp grated ginger


  • Mix well all the Japanese marinade ingredients in a small bowl.
  • Marinate the sea bass in the mix for at least 1 hour. (it get’s better if you can keep it overnight in an air-tight container).
  • Place a pan over medium heat, and when it’s hot, add the butter and pan fry the asparagus for about 5 minutes. Sprinkle with salt and set aside on a plate.
  • In the same hot pan, add the fish fillets skin down first. They will need about 2-3 minutes on each side to get cooked through and form a caramelised crust on the top.
  • Place the asparagus on a plate, put the sea bass on top and sprinkle with fresh sliced chilli and watercress.