Chilean Seabass

You can use any fish for this recipe but we think it really shines with Chilean Seabass.

YIELD: Serves 4
TIME: 30 minutes


  • 1 lb. soba or udon noodles or 1 1/2 c. jasmine, brown or white rice
  • 3 tbsp. soy sauce
  • 3 tbsp mirin
  • 1 tbsp. rice vinegar
  • 1 tbsp. grated, peeled ginger root
  • 3 garlic cloves, minced
  • 6 scallions
  • 1 head of bok choy (about 1 1/2 lbs.)
  • 1 1/2 lbs. firm fish fillets, at least 1/2-inch thick
  • 2 tsp. vegetable oil
  • pinch of salt
  • sesame seeds (optional)


  1. Cook the noodles or rice.
  2. In a bowl, combine soy sauce, mirin, vinegar, ginger, garlic and 3 tbsp. of water. Set aside. Cut the scallions the diagonal into 1-inch pieces.  Cut the bok choy on the diagonal into 1/2 inch slices. Cut the fish into serving-sized pieces (fillets) or bite sized chunks.
  3. In a large skillet on high heat, stir-fry the scallions in the oil for a minute. Add the bok choy and salt. Stir constantly until the greens are just tender but still crisp, about 3 minutes.  Transfer to a bowl and cover to keep warm.
  4. Add the soy sauce mixture to the skillet and bring to a simmer. Add the fish fillets, cover and simmer on low heat until cooked through (about 6 minutes for fillets, and 4 minute for bite-sized chunks). The fish will be done when the flesh is opaque.
  5. Remove fish from sauce. Return noodles and vegetables to sauce and toss. Serve noodles and veggies on a plate or a bowl, with fish on top.  Sprinkle with sesame seeds, optional.

The stovetop method of braising results in moist fish and a flavorful pan sauce to serve over noodles or rice.


213 East Harris Avenue
South San Francisco, CA 94080

(415) 824-1177

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