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Asian Sea Bass

Successful dishes are all about flavor, color, texture and balance. My Asian Sea Bass has great flavors from the soy, mirin hoisin sauce.

Course dinner, seafood
Cuisine Asian Food, Gluten free, Low Carb, Seafood
Keyword Asian food, Cauliflower, gluten free, low carb, Mexican food, gluten free, seafood
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 8 people
Author Feed Your Soul Too


  • 1 Head Cauliflower pulsed in food processor
  • 32 Ounces Sitka Salmon Sea Bass cut into 4 ounce pieces
  • 1 Tbsp Chinese Five Spice
  • 2 Ears Corn
  • 6 Ounces Crimini mushrooms sliced
  • 1 Bag Asian shredded vegetables
  • 1 Tbsp Vegetable oil
  • 2 Tsp Olive oil
  • 2 Inches Ginger sliced
  • 1/4 Cup Soy sauce
  • 2 Tbsp Mirin
  • 2 Tbsp Hoisin
  • 2 Tsp Hot Sesame oil


  1. Begin by cutting the cauliflower into florets. Pulse in a food processor and set aside.

    Heat the sauce ingredients (including the ginger) in a sauce pan. Bring to a boil and then reduce to a simmer.

    Heat up the corn in the microwave and cut off the cob.

    Next, prep your veggies. In a skillet with a little olive oil, cook the cauliflower until cooked through. Season to taste with salt and pepper. In a second skillet with a little olive oil, cook the remaining vegetables until warm but still firm.

    At the same time, the veggies are being cooked, heat oil in another skillet. Once hot, add the spiced sea bass and cook for 3 - 4 minutes per side. Turn the heat all the way down and pour the sauce into the skillet and steam the fish for 1 - 2 minutes. Flip the fish and cover the whole fish with the sauce.

    To serve, place the cauliflower in the bowl, followed by the sea bass, then the veggies and finished off with the sauce. Enjoy!