INGREDIENTS
For the cucumber salsa:
1 cucumber, peeled, seeded and chopped
1 1/2 tsp. low sodium soy sauce
1 TBSP rice wine vinegar
2 scallions, chopped
1 TBSP cilantro, chopped
For the sauce:
1/4 cup low sodium soy sauce
1/4 cup mirin (Japanese sweet rice wine) or combine 1 TBSP sugar
to 1/4 cup of white wine
1/4 cup granulated sugar
2 TBSP dry white wine
For the fish:
6 sea bass fillets, skinless
1/2 cup all-purpose flour
4 TBSP olive oil
1 TBSP sesame seeds
DIRECTIONS
In a bowl, combine the cucumber, soy sauce, vinegar, scallions and cilantro. (You can cover and refrigerate the cucumber salsa for up to 24 hours.)
In a medium saucepan over low heat, stir together the soy sauce, mirin, sugar and wine.
Heat, stirring frequently, until the sugar is completely dissolved, about 3 minutes.
Pour the sauce into a small bowl.
Dredge the fish in the flour.
Heat a skillet on medium-high until hot.
Add the olive oil and heat until hot, but not smoking.
Cook the fish for 2 1/2 minutes on each side, until browned.
Reduce heat to medium and pour in the sauce mixture. Cover and cook, without peeking, just until the fish is opaque throughout, 5 to 6 minutes more.
Carefully transfer the fillets to a platter or individual plates and spoon the sauce from the skillet over the top.
Sprinkle with sesame seeds.
Spoon the cucumber salsa on the fillets or passing it on the side.
Serve immediately.
