Take fish out of the fridge 15 minutes prior to cooking. Pat fillets completely dry with paper towels and season both sides with salt and pepper.

In a small bowl, whisk together the low-sodium soy sauce, mirin, grated ginger, minced garlic, and rice vinegar. Set aside.

Heat a large skillet over medium-high heat. Add the neutral oil. Once shimmering, carefully place the sea bass fillets in the pan.

Sear for 4-5 minutes on the first side without moving them, until a golden-brown crust forms.

Gently flip the fillets and cook for another 3-4 minutes on the second side, or until the fish is opaque and flakes easily.

Remove the fish from the skillet and set aside on a plate.

Turn the heat down to medium-low. Add the white and light green parts of the scallions to the pan and cook for 30 seconds until fragrant.

Pour the soy-ginger sauce into the skillet. Let it simmer and bubble for 2-3 minutes, stirring occasionally, until it thickens into a glaze.

Turn off the heat and stir in the toasted sesame oil.

Return the sea bass to the pan, spooning the glaze over each fillet.

Serve immediately, garnished with the dark green parts of the scallions and sesame seeds.