Name: Sea Bass with Sizzled Ginger, Chilli & Spring Onions Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Chinese
Ingredients: 6 x 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 onions, shredded lengthwise; 1 tbsp soy sauce

Jump to Recipe

Introduction

This sea bass recipe features crispy skin and a vibrant topping of sizzled ginger, chilli, and spring onions. It’s a simple yet flavorful dish that brings a fresh, aromatic twist to your seafood dinner.

The image shows two pieces of cooked fish with crispy, golden-brown skin placed on a white square plate. The fish is topped with thinly sliced green onions, curled red chili strips, and some delicate slices of garlic, adding a mix of green, red, and light brown colors on top. The plate is set on a white marbled surface with a red cloth underneath, creating a warm and inviting look. 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 spring onion, shredded lengthwise
1 tbsp soy sauce

Instructions

Step 1: Season the sea bass fillets with salt and pepper, then make 3 slashes through the skin of each fillet to help crisp it up.
Step 2: Heat 1 tablespoon of sunflower oil in a heavy-based frying pan over medium-high heat. Once hot, add half the fish fillets skin-side down. Fry for about 5 minutes until the skin is golden and very crisp, and the fish is nearly cooked through.
Step 3: Turn the fillets over and cook for an additional 30 seconds to 1 minute. Remove the fish from the pan and keep warm. Repeat this frying process with the remaining fillets using another tablespoon of oil if needed.
Step 4: In the same pan, heat the remaining oil and add the shredded ginger, sliced garlic, and shredded chillies. Fry for about 2 minutes until the ingredients turn golden and fragrant, then remove the pan from the heat.
Step 5: Toss the shredded spring onions into the hot ginger and chilli mixture to soften slightly.
Step 6: Place the fried sea bass fillets on serving plates, splash each with a little soy sauce, and spoon the sizzled ginger, chilli, and spring onion mixture over the top. Serve immediately.

Tips & Variations

For a more authentic presentation, you can cook the fish whole with head and tail intact, which is traditional for Chinese New Year celebrations.
Choose line-caught sea bass for a sustainable option.
Ask your fishmonger for the freshest catch.
If you prefer less heat, reduce the amount of chilli or leave out the seeds completely.

Storage

Best enjoyed fresh, but leftover cooked sea bass can be refrigerated in an airtight container for up to 2 days. Reheat gently in a skillet over low heat to maintain the crispness of the skin, or eat cold in a salad.

How to Serve

The image shows a white square plate holding three pieces of cooked fish with crispy, golden-brown skin. On top of the fish, there is a mix of thinly sliced green herbs, light green and white onion strips, and some thin, curly red chili threads adding color and texture. The fish pieces are laid flat, overlapping slightly, with the fresh, bright vegetable garnish spread evenly over the top. The plate is placed on a white marbled surface with a red patterned cloth partially visible underneath. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of fish?

Yes, this method works well with other firm white fish like cod, snapper, or trout. Just adjust cooking times according to thickness.

How do I get the fish skin crispy without it sticking to the pan?

Make sure your pan is hot before adding the fish and use enough oil to coat the surface. Avoid moving the fish once it’s in the pan until the skin releases naturally, which helps prevent sticking.