12-Minute Sticky Asian Sea Bass

Quick and easy sticky Asian sea bass recipe made with soy sauce, honey, garlic, and lime. Bakes in just 12 minutes for a flavorful dinner. Perfect with rice, noodles, or vegetables. A fast weeknight fish dish with bold Asian flavors and minimal prep.

This quick and flavorful Asian-inspired sea bass dish is packed with bold, sticky-sweet flavors from honey, soy sauce, garlic, and lime. Ready in just 12 minutes, it’s perfect for busy weeknights without compromising on taste.

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Ingredients

For the Sauce

• 2 tbsp sesame oil
• 1 red chilli, finely chopped
• 4 tbsp honey
• 2 tbsp dark soy sauce (use tamari for gluten-free)
• ½ tsp ground ginger
• 2 garlic cloves, minced
• 1 tbsp fresh lime juice (juice of ½ small lime)

For the Fish

• 4 sea bass fillets, skin on
• ½ tsp cornflour (cornstarch)
• 2 tbsp light brown sugar

To Serve

• Handful of fresh coriander (cilantro), torn
• 1 bunch spring onions (scallions), thinly sliced
• 1 red chilli, thinly sliced
• Lime wedges

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Instructions

1. Preheat the oven to 200°C (400°F fan).
2. Make the sauce:
   In a small bowl, combine sesame oil, finely chopped red chilli, honey, dark soy sauce, ground ginger, minced garlic, and lime juice.
3. Prepare the sea bass:
   Place the sea bass fillets skin-side down on a baking tray. Sprinkle with cornflour and rub it gently into the surface.
4. Add sauce and sugar:
   Spoon the honey-soy mixture evenly over the fillets. Some will run off, which is fine. Sprinkle the light brown sugar over the top.
5. Bake:
   Place in the oven and cook for 8 minutes. Halfway through, baste the fish with the thickening sauce from the tray.
6. Finish and garnish:
   Once the fish is cooked, baste one final time with the sticky sauce. Top with coriander, spring onion strips, and sliced chilli.
7. Serve:
   Serve with fresh lime wedges and a side of rice or salad.

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Tips

• Don’t skip the cornflour: It helps the sauce cling to the fish and adds a glossy finish.
• Use skin-on fillets for better texture and presentation.
• Baste mid-cooking for extra sticky coating and even flavor distribution.
• Line your tray with foil or baking paper for easier cleanup.

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Variations and Substitutions

• Fish alternatives: Try with cod, salmon, or haddock fillets.
• Less heat: Omit or reduce the chilli for a milder version.
• Gluten-free: Use tamari instead of soy sauce and gluten-free cornflour.
• Add veg: Roast bok choy, broccoli, or bell peppers on the same tray.

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FAQs

Can I use frozen sea bass?
Yes, just make sure it’s fully thawed and patted dry before cooking.

What if I don’t have sesame oil?
You can substitute with vegetable or light olive oil, though sesame adds a distinct nutty flavor.

How do I know the fish is cooked?
The flesh should be opaque and flake easily with a fork.

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Serving Suggestions

• Serve with steamed jasmine rice, coconut rice, or noodles.
• Add a side of crunchy Asian slaw or light cucumber salad.
• For a low-carb meal, pair with cauliflower rice or sautéed greens.

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Why You’ll Love This Recipe

• Quick and easy—ready in just 12 minutes
• Sticky, bold sauce packed with flavor
• Perfect for weeknights or a fuss-free dinner
• Pairs well with rice, salad, or noodles for a complete meal