Name: Sea Bass with Sizzled Ginger, Chilli & Spring Onions Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Chinese
Ingredients: 6 sea bass fillets, about 140g/5oz each, skin on and scaled; Salt and pepper, to season; About 3 tbsp sunflower oil; Large knob of ginger, peeled and shredded into matchsticks; 3 garlic cloves, thinly sliced; 3 fat, fresh red chillies, deseeded and thinly shredded; Bunch of spring onion, shredded long-ways; 1 tbsp soy sauce

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Introduction

This sea bass recipe features delicate fillets topped with a sizzling mix of ginger, chilli, and spring onions. The crisp skin and fragrant sauce create a delicious balance of textures and flavors that’s perfect for a quick yet impressive meal.

A piece of cooked fish with crispy, golden skin lies flat on a white square plate with slightly rounded edges. On top, there is a colorful mix of thinly sliced green and white scallions along with thin red chili strips, adding pops of bright green, white, and red colors. The fish appears flaky with a light inside showing where it is cut and the crispy skin visible on top. The plate rests on a white marbled surface, giving a clean and simple background that makes the food stand out. photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 sea bass fillets, about 140g/5oz each, skin on and scaled
About 3 tbsp sunflower oil
Large knob of ginger, peeled and shredded into matchsticks
3 garlic cloves, thinly sliced
3 fat, fresh red chillies, deseeded and thinly shredded
Bunch of spring onions, shredded lengthwise
1 tbsp soy sauce

Instructions

Step 1: Season the sea bass fillets with salt and pepper, then make three slashes in the skin of each fillet. This helps the skin crisp up while cooking.
Step 2: Heat a heavy-based frying pan over medium-high heat and add 1 tablespoon of sunflower oil. Once hot, place the fish fillets skin-side down in the pan. Fry for about 5 minutes, until the skin is golden and crispy and the fish is almost cooked through.
Step 3: Turn the fillets over and cook for another 30 seconds to 1 minute. Remove the fish from the pan and place on a serving plate. Keep warm. Repeat this process in two batches if necessary.
Step 4: In the same pan, add the remaining oil and fry the shredded ginger, sliced garlic, and chillies for about 2 minutes until golden and fragrant. Remove from heat and toss in the shredded spring onions.
Step 5: Splash the cooked fish with soy sauce and spoon the ginger, chilli, and spring onion mixture over the top. Serve immediately to enjoy the full freshness and flavors.

Tips & Variations

For extra flavor, use a splash of sesame oil alongside the sunflower oil when frying the aromatics.
If you prefer less heat, reduce the amount of chilli or omit the seeds entirely.
Serve with steamed jasmine rice or lightly sautéed greens for a complete meal.
To keep the skin crispy, avoid moving the fish too much while frying and don’t overcrowd the pan.
For a traditional touch, serve the fish whole with head and tail on for Chinese New Year celebrations.

Storage

Store any leftover cooked sea bass in an airtight container in the refrigerator for up to 2 days. Reheat gently in a non-stick pan over low heat to help retain the crispy skin, or enjoy cold in a salad. Avoid microwaving, as it can soften the texture and dull the flavors.

How to Serve

A dark square white plate holds two pieces of cooked fish with crispy golden-brown skin. On top of the fish, there is a colorful mix of thinly sliced green and red vegetables, some curled and twisted, adding a fresh texture. Scattered small pieces of light brown, crispy bits are also present, creating contrast against the fish and vegetables. The plate is set on a red table with intricate patterns, and the background shows stacked white dishes. The lighting highlights the gloss on the fish skin and the brightness of the garnishes. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use another type of fish instead of sea bass?

Yes, firm white fish like cod, snapper, or barramundi work well with this recipe. Just adjust the cooking time according to the thickness of the fillets.

How do I know when the fish is cooked properly?

The skin should be golden and crisp, and the fish should be opaque and flake easily with a fork. Cooking times vary slightly depending on fillet size, but about 5 minutes skin-side down and 30 seconds to 1 minute on the other side is a good guideline.