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Big Green Egg Japanese Sea Bass
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5 from 1 vote

How to Grill Japanese Sea Bass on the Big Green Egg

This recipe for How to Grill Japanese Sea Bass on the Big Green Egg is delicious. The perfect healthy alternative for your next time on the grill.
Prep Time30 minutes
Cook Time10 minutes
Total Time40 minutes
Course: Main Course, Seafood
Cuisine: Asian
Keyword: Big Green Egg, braised, Fish, Seafood
Servings: 4
Author: The BBQ Buddha

Ingredients

Fish Ingredients:

  • 2 pounds Seas Bass
  • Olive Oil
  • Salt

Tare Sauce Ingredients:

  • 1 cup soy sauce
  • 1 cup mirin
  • ½ cup sake
  • ½ cup brown sugar
  • 2 tbsp rice wine vinegar
  • 6 garlic cloves smashed and peeled
  • 6 scallions roughly chopped
  • One 2-inch piece ginger peeled and roughly sliced
  • 2 tbsp whole black peppercorns

Side Dish Ingredients:

  • 2 cups Shiitake Mushrooms: sliced
  • 10 oz Fresh Spinach
  • 4.5 cups White Rice cooked
  • 2 tbsp Cooking Oil
  • 1 clove Garlic minced

Instructions

  • Make the Tare Sauce: Combine the soy sauce, mirin, sake, rice wine vinegar, brown sugar, green onions, ginger, and garlic in a saucepan and reduce until thickened, then strain out the solids.
  • Setup the Egg: Prepare your Big Green Egg for raised direct grilling and stabilize the dome temperature at 400°F.
  • Prep the Fish: Lightly rub the sea bass fillets with EVO and a pinch of salt to ensure the skin crisps up and does not stick to the grates.
  • Grill the Sea Bass: Place the fillets on the grill skin-side down and cook for approximately 10 minutes until the fish is browned and reaches an internal temperature of 145°F.
  • Prepare the Sides: Quickly sauté the shiitake mushrooms and spinach in a pan until the mushrooms are tender and the greens are wilted.
  • Glaze and Serve: Remove the fish from the grill, slice it, and generously brush with the Tare sauce before serving over the vegetables and white rice.