In a mixing bowl, whisk together the marinade ingredients until fully combined.

Place the Chilean sea bass fillets in a resealable bag or shallow dish and pour the marinade over the top. Seal the bag or cover the dish, then refrigerate for at least 15 minutes.

While the fish marinates, heat the skillet over medium-high heat and add vegetable oil.

Remove the marinated fish from the refrigerator and allow any excess marinade to drip off. Sear the fish in the hot skillet until golden brown, about 4-5 minutes.

Carefully flip the fillets and pour the remaining marinade over the top. Continue cooking for another 4-5 minutes until the fish flakes easily.

Transfer the fish to serving plates and garnish with scallions and sesame seeds. Serve with lime wedges and jasmine rice or steamed vegetables.