Cambodian Broiled Sea Bass - Easy Asian Fish Recipe

Get ready to discover an absolutely exquisite Cambodian Broiled Sea Bass recipe, also known as Trey Chean Choun! This isn't just any asian recipe for fish; it's a vibrant, flavorful dish that brings the best of Cambodian culinary traditions right into your kitchen. Traditionally, Trey Chean Choun might be fried or grilled over charcoal, but our version perfectly adapts this classic to a home oven using your broiler and a simple sheet pan. It’s the best way to prepare sea bass for a quick yet impressive meal, delivering incredible flavor with minimal fuss.
Here's why you're going to absolutely fall in love with this fish dish recipe:
Big, Bold Flavors: We're talking a symphony of tastes from fresh ginger, savory soy sauce, umami-rich fish sauce for fish, and a touch of sweet palm or brown sugar. It’s a flavor bomb in the best way!
Weeknight Winner, Guest Impresser: This easy recipe is straightforward enough for a casual Tuesday night, but elegant and flavorful enough to wow your dinner guests.
Simple Ingredients, Big Impact: You'll find most of these ingredients easily at your local grocery store, with a few optional "bonus" Khmer add-ons if you want to go the extra mile.
So, who's this easy sea bass recipe for?
If you're new to Cambodian food and looking for a trusted, step-by-step seabass in oven recipe, you've come to the right place.
If you already love Southeast Asian flavors and want an easy sea bass main course that’s packed with authentic taste, this is your next favorite meal. You'll master the art of `marinate fish recipe` techniques and experience the magic of `soy sauce and ginger` together.
Special Notes: Oven-broiled, Gluten-free option available, Dairy-free.

Ingredients

• For the Sea Bass:
• 1 ½ - 2 pounds skin-on sea bass fillets (about 4 fillets, 6-8 oz each) or 1 small whole sea bass, scaled and gutted (about 1.5-2 lbs)
• 1 tablespoon neutral oil (such as avocado, canola, or grapeseed)
• For the Marinade:
• 1 tablespoon fish sauce
• 1 tablespoon soy sauce (or tamari for gluten-free)
• 1 teaspoon palm sugar or light brown sugar
• 1 teaspoon grated fresh ginger
• 1 teaspoon lime juice or rice vinegar
• For the Ginger-Soy Relish:
• 2 tablespoons neutral oil
• 3 tablespoons finely minced fresh ginger (from about a 2-inch piece)
• 2 medium shallots, thinly sliced
• 1 tablespoon palm sugar or light brown sugar
• 2 tablespoons fish sauce
• 1 tablespoon soy sauce (or tamari for gluten-free)
• 1 tablespoon rice vinegar or lime juice
• 2 tablespoons water
• 1 tablespoon salted soybeans, mashed (optional, see notes for substitutes)
• 1 fresh red chili (like Fresno or bird’s eye), thinly sliced (optional, for heat)
• For Garnish:
• 2-3 scallions (green onions), thinly sliced
• ¼ cup fresh cilantro, chopped
• Extra sliced fresh chili (optional)

Directions

1. Prep and Dry the Fish: Pat your sea bass fillets (or whole fish) very dry with paper towels. This is super important for getting that beautiful crispy skin! If using a whole fish or very thick fillets, you can make 2-3 shallow diagonal slashes across the thickest part of the fish on both sides. This helps the marinade penetrate and the fish cook more evenly.
2. Make the Quick Marinade: In a small bowl, whisk together the fish sauce, soy sauce, sugar, grated ginger, and lime juice or rice vinegar. Place the dried fish in a shallow dish or on a plate. Brush or rub the marinade all over the fish, making sure to get some into any slashes you made.
3. Marinate: Let the fish marinate at room temperature for 15-30 minutes while you prepare the relish and preheat your oven. If you need to marinate longer, cover and refrigerate for up to 1 hour, but delicate fish like sea bass doesn't need much time. Before broiling, gently pat the surface of the fish again if it looks very wet.
4. Preheat the Oven and Pan: Position an oven rack about 6-8 inches (one level below the broiler element) from the top heating element. Place a heavy sheet pan or broiler-safe pan on the rack and preheat your oven to 450°F (230°C). Once the oven is hot, switch it to the BROIL setting just before you're ready to put the fish in. Preheating the pan helps prevent sticking and gets a better sear.
5. Make the Ginger-Soy Relish (While Fish Marinates): Heat 2 tablespoons of neutral oil in a small skillet or saucepan over medium heat. Add the finely minced ginger and cook for 1-2 minutes until fragrant and lightly golden. Remove about half of the crispy ginger with a slotted spoon and set aside for garnish. Add the sliced shallots to the pan and cook, stirring occasionally, until softened and translucent, about 3-4 minutes.
6. Stir in the palm sugar, fish sauce, soy sauce, rice vinegar/lime juice, water, and mashed salted soybeans (if using). Bring the mixture to a gentle simmer and cook for 2-3 minutes, stirring, until the sauce slightly thickens and becomes syrupy. Taste and adjust the seasoning: add more sugar for sweetness, more fish sauce for salt/umami, or more lime/vinegar for tang. Stir in the sliced fresh chili if you're adding heat. Keep the relish warm over low heat or set aside.
7. Broil the Sea Bass: Carefully remove the hot sheet pan from the oven. Lightly brush or spray the pan with a little extra neutral oil if needed. Arrange the marinated sea bass fillets, skin-side up, on the preheated pan.
8. Broil for 8-15 minutes, depending on the thickness of your fish and the strength of your broiler. Keep a close eye on it! The fish is done when the edges are golden, the surface is opaque, and it flakes easily with a fork. An instant-read thermometer inserted into the thickest part should register around 135°F (57°C) for perfectly cooked fish. If your broiler heats unevenly, rotate the pan halfway through cooking.
9. Rest & Garnish: Once cooked, carefully remove the fish from the oven and let it rest on the pan for 3-5 minutes. This allows the juices to redistribute, keeping the fish moist and tender. Spoon the warm ginger-soy relish generously over the broiled sea bass. Sprinkle with the reserved crispy ginger, fresh scallions, chopped cilantro, and extra sliced chilies if desired.
10. Serve: Serve your exquisite Cambodian Broiled Sea Bass immediately with a side of fluffy steamed jasmine rice and your favorite simple vegetables for a complete and satisfying meal. Enjoy!