From the lake to the table
Striped Bass with Teriyaki and Ginger Sauce
A ginger teriyaki marinade for tender striped bass, finished with sesame and herbs.
- Yield
- 4 fillets
- Cooking
- 12–15 min
- Rest / marinade
- 30 min to 2 hours
Ingredients
Check off ingredients as you go.
Directions
Prepare the teriyaki marinade: In a bowl, mix the soy sauce, mirin, brown sugar, rice vinegar, sesame oil, grated ginger and minced garlic. Stir until the sugar dissolves.
Marinate the fish: Place the fish fillets in a shallow dish. Pour the teriyaki marinade over them, coating thoroughly. Cover and refrigerate for at least 30 minutes (you can marinate for up to 2 hours for more flavour).
Cook the fish: Preheat the oven to 200°C (390°F). Remove the fish from the marinade, reserving the marinade, and place the fillets on a baking sheet lined with parchment paper. Bake for approximately 12–15 minutes, until cooked through and lightly caramelized at the edges.
Reduce the sauce: While the fish cooks, pour the remaining marinade into a small saucepan. Heat over medium heat and reduce until slightly thickened, approximately 5–7 minutes.
Serve: Place the cooked fish fillets on plates. Drizzle with the reduced teriyaki sauce. Garnish with sliced green onion, toasted sesame seeds, sliced red chili if using, and a few sprigs of fresh cilantro.
Recipes — https://www.targetbaitsleurres.ca/en/blogs/recettes/bar-raye-a-la-sauce-teriyaki-et-gingembre
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