Combine the soy sauce, lemon juice, honey, sesame oil and garlic in a small bowl, whisking to combine.

Place the sea bass filets in a glass dish or a plastic container, and cover them with the marinade. Cover and refrigerate for at least 30 minutes and/or up to 4 hours.

When ready to cook, heat the vegetable oil in a medium non-stick sauté pan over medium heat. Remove the sea bass filets from the marinade and add to the pan skin-side up. Cook the sea bass, turning on all sides until cooked through, about 6 minutes total.

While the fish cooks, add the extra marinade to a small saucepan. Bring to a rolling boil over medium heat, and reduce to about half, about 5 minutes. In a small bowl whisk together the cornstarch with 2 tablespoons of cold water. Whisk the cornstarch mixture into the sauce and continue to simmer until it coats the back of a spoon, about an additional 2 minutes.

To serve, plate the sea bass and serve with rice and roasted vegetables, drizzle with a spoon of the reduced sauce.