Char Siu Baked Sea Bass with Vietnamese Glaze | CookOS

Char Siu Baked Sea Bass

Name: Char Siu Baked Sea Bass with Vietnamese Glaze
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2 servings
Cuisine: Vietnamese
Ingredients: 1.18 lb Chilean sea bass fillet, skin-on; 1 packet char siu seasoning mix; 3 tbsp char siu sauce; 1 tbsp dark soy sauce; 1 tsp garlic powder; 1 tsp onion powder; 1/2 tsp ground black pepper; 2 tbsp water; 1 tbsp char siu sauce, for glazing

Char siu baked sea bass is a Vietnamese-inspired dish featuring skin-on Chilean sea bass fillet marinated and glazed in sweet-savory char siu sauce, then baked until flaky with a vibrant red exterior. The combination of char siu seasoning, dark soy, and garlic creates a rich umami coating.

🌍Vietnamese 🏷️Baked sea bass 🏷️Sea bass 🏷️Char siu 🏷️Chinese-style Seafood

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Total

40 min

Servings

Difficulty

Easy

Est. Cost

$19–$31

Recipe Source

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Ingredients

1.18 lb Chilean sea bass fillet, skin-on
1 packet char siu seasoning mix
3 tbsp char siu sauce
1 tbsp dark soy sauce
1 tsp garlic powder
1 tsp onion powder
1/2 tsp ground black pepper
2 tbsp water
1 tbsp char siu sauce, for glazingoptional

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Instructions

1
Rinse the sea bass fillet and pat it dry.
2
In a large mixing bowl, combine the char siu seasoning mix, char siu sauce, dark soy sauce, garlic powder, onion powder, ground pepper, and water.
3
Mix the marinade ingredients until a smooth paste forms.
4
Add the sea bass to the bowl and coat it thoroughly with the marinade on all sides.
5
Lay the fish meat-side down in the marinade, cover, and let it marinate for 2-3 hours, or preferably overnight in the refrigerator.
6
Preheat your oven to 425°F (218°C).
7
Transfer the marinated sea bass to a wire rack set over a foil-lined baking sheet, placing it skin-side down.
8
Bake for 25 minutes, or until the fish is cooked through and flaky.
9
Remove the fish from the oven and brush an extra layer of char siu sauce over the top for a final glaze.
10
Return the fish to the oven for a few more minutes to set the glaze.
11
Remove from the oven and serve immediately.

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Tips & Notes

Pro tips

Pat the sea bass skin dry before marinating to ensure crispy skin during baking.
Don't skip the glazing step—brush additional char siu sauce on halfway through baking for a deeper caramelized exterior.
Use skin-on fillet to protect the delicate flesh and add textural contrast; the skin crisps while the interior stays moist.
Bake at a consistent temperature (typically 375–400°F based on standard recipes) and avoid opening the oven door frequently to maintain even cooking.

Substitutions

Char siu sauce → hoisin sauce mixed with 1 tsp soy sauce (slightly earthier, less char flavor)
Dark soy sauce → regular soy sauce (lighter color and slightly milder umami)
Chilean sea bass → other firm white fish such as snapper, halibut, or grouper
Char siu seasoning mix → homemade blend of 1 tsp five-spice powder, ½ tsp paprika, and ½ tsp sugar (if mix is unavailable)

Storage & make-ahead

Refrigerate leftovers in an airtight container up to 2 days. Reheat gently in a 325°F oven for 8–10 minutes to avoid drying out the fish.

Common Questions

Can I use a different type of fish instead of sea bass?

Yes. Any firm white fish with skin works—try snapper, grouper, or halibut. Adjust baking time if the fillet is thicker or thinner than 1.18 lb.

How do I know when the sea bass is done baking?

The flesh should flake easily with a fork and reach an internal temperature of 145°F (63°C). The skin should be crispy and the glaze slightly caramelized.

Can I make this ahead or prep in advance?

Yes. Marinate the fish in char siu sauce and seasonings up to 4 hours ahead, covered in the refrigerator. Bake just before serving for best texture.

What's the difference between char siu sauce and char siu seasoning mix?

Char siu seasoning mix is a dry blend of spices; char siu sauce is the wet, prepared sauce. This recipe uses both for layered flavor depth.

Is this dish gluten-free?

Check your char siu seasoning mix and sauce labels, as some brands contain wheat or soy-based thickeners. Use certified gluten-free versions if needed.