Pan Fried Japanese Sea Bass is light, flaky, and bursting with flavor. Pan frying is one of my favorite ways to prepare fish fillets. A light breading can help enhance the flavor of the fish while also helping to hold the fish together so it cooks up in a single piece. After pan frying the fish in a mix of butter and oil, I top it off with a savory soy based sauce loaded with sesame, Japanese Ginger and Scallions and then finish it up under the broiler.
Japanese Sea Bass (Suzuki-鱸), is a sweet and flaky white fish often used in sushi or sashimi. The fillets are easy to debone and the fish does not taste or smell “fishy”. If you cannot find Suzuki in the store, then cod or flounder fillets can be substituted.
The sauce I use is a combination of soy sauce, sesame seeds, scallions, and Japanese Ginger, also known as Myouga. Myouga is actually a rhizome which can be purchased at Japanese groceries. You can also purchase Myouga paste online which makes an acceptable alternative to fresh Myouga. Fresh Ginger can also be substituted for the Myouga.
Pan Fried Japanese Sea Bass needs to be coated prior to pan frying – and by the way, the coating can be handled differently depending on the fish you are using. I double coat Suzuki, first with flour and spices, then I dredge it in egg and Panko to create a slightly heavier coating. This helps hold the fish together as well as sealing in the moisture as it cooks.