Sea bass with sizzled ginger, chilli & spring onions

Sea bass with sizzled ginger, chilli & spring onions

The aromas released while cooking this dish will have everyone licking their lips in anticipation

Difficulty and servings

Easy

Serves 6

Preparation and cooking times

Preparation time

Prep 15 mins

Cook time

Cook 10 mins

Super healthy

Source of omega 3 and vitamin C

Method

  1. Season the fish with salt and pepper, then slash the skin 3 times. Heat a heavy-based frying pan and add 1 tbsp oil. Once hot, fry the fish, skin-side down, for 5 mins or until the skin is very crisp and golden. The fish will be almost cooked through. Turn over, cook for another 30 secs-1 min, then transfer to a serving plate and keep warm. You'll need to fry the fish in 2 batches.
  2. Heat the remaining oil, then fry the ginger, garlic and chillies for about 2 mins until golden. Take off the heat and toss in the spring onions. Splash the fish with a little soy sauce and spoon over the contents of the pan.
Try

Buying fish

Ask your fishmonger or supermarket for line-caught fish, for a sustainable choice.

Chinese New Year

Fish has a very special place in the Chinese New Year menu as it symbolises abundance. Normally it would be served with the head and tail on, bringing a good beginning and end to the New Year. Here it is filleted for simplicity, but you can easily adapt the recipe if you like.

Per serving

202 kcalories, protein 28g, carbohydrate 2g, fat 9 g, saturated fat 1g, fibre 0g, sugar 1g, salt 0.26 g

Recipe from Good Food magazine, February 2007.

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Latest comments and suggestions

Results 1-20

  • Binder photo Toms Recipes

    04 January 2008

    Toms Recipes rated this recipe

    5 stars

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  • Binder photo Toms Recipes

    04 January 2008

    Toms Recipes commented on this recipe

    Very easy and delicious. I removed the skin after turning the fish.

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  • Binder photo Sara & Dave

    05 January 2008

    Sara & Dave commented on this recipe

    Brilliant recipe very tasty and looks fab

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  • Binder photo Vivienne

    06 January 2008

    Vivienne rated and commented on this recipe

    5 stars

    My husband has eaten sea bass on many occasions but reckoned that this was the best he had ever had.

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  • Binder photo Robert

    07 January 2008

    Robert rated this recipe

    5 stars

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  • Binder photo JillJ

    29 January 2008

    JillJ commented on this recipe

    I absolutely adore Sea Bass and this recipe was fantastic. Now a firm favourite with the whole family.

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  • Binder photo GFrecipes

    28 February 2008

    GFrecipes rated this recipe

    5 stars

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  • Binder photo Leanne

    11 March 2008

    Leanne rated and commented on this recipe

    5 stars

    I cooked Pollack instead of sea bass, but it worked very well, is very simple & I'd definitely recommend.

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  • Binder photo kateheaps

    12 March 2008

    kateheaps commented on this recipe

    fantastic this got me a job last night wonderful dish impressed everyone

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  • Binder photo kateheaps

    12 March 2008

    kateheaps rated this recipe

    5 stars

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  • Binder photo debdooblah

    12 March 2008

    debdooblah rated this recipe

    5 stars

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  • Binder photo Karina D.

    28 May 2008

    Karina D. rated and commented on this recipe

    4 stars

    Very tasty and excellent for a dinerparty - not much work, but looks, Smells! and tastes amazing!

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  • Binder photo GLeories

    25 June 2008

    GLeories commented on this recipe

    a ding dang do, that all do for me! 5*

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  • Binder photo SpecialK

    11 July 2008

    SpecialK commented on this recipe

    real quick & simple way of flavouring fish, really enjoyed this! Will do this more in future

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  • Binder photo SpecialK

    11 July 2008

    SpecialK rated and commented on this recipe

    5 stars

    forgot to rate it

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  • Binder photo Bowater

    14 July 2008

    Bowater rated and commented on this recipe

    5 stars

    Going to do this again, quick simple and tasty

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  • Binder photo LesleyB

    23 August 2008

    LesleyB rated and commented on this recipe

    5 stars

    Excellent. Tastes delicious and was really easy. Will definitely do again.

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  • Binder photo Jersey Girl

    31 August 2008

    Jersey Girl rated and commented on this recipe

    5 stars

    Delicious! Served it with noodles to make a nice change.

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  • Binder photo Claire B

    02 September 2008

    Claire B commented on this recipe

    My boyfriend and I went fishing in our boat on Sunday and caught two bass. I filleted one last night and fed up of the usual garlic and lemon juice recipe opted to give this a go. Absolutely superb. I didn't turn the fish, I just put a lid on the pan before adding the chillis, ginger onion and garlic about 3 minutes before the fish was done.My boyfriend doesn't eat fish (he just catches it) so I used this same recipe for him but substituted the fish with a nice free range skin on chicken breast. I guess the clean plate meant there were no complaints!

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  • Binder photo Floggsy

    03 September 2008

    Floggsy rated and commented on this recipe

    5 stars

    Tried this last night! Was a bit dubious because there doesn't seem to be much to it. But my word, it was delicious. Much more flavoursome than I would have imagined! Followed the instructions (but cut down for 1 person). I would recommend plenty of ginger and lots of spring onions as they do shrink, but flavours are great. I eat this along with cumin rice. Just heat a little olive oil and gently fry some cumin. Add your rice and mix. At this point you can add frozen peas if you wish. Then add boiling water, reduce heat to minimum and cover for 15 minutes. The secret to good rice is not to mess with it whilst you're cooking. Also, with rice, for every volume if rice you use, use just less than twice the volume of water. I promise, this will always work provided you don't mess with the rice and keep it covered over the lowest heat. Enjoy

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Difficulty and servings

Easy

Serves 6

Preparation and cooking times

Preparation time

Prep 15 mins

Cook time

Cook 10 mins

Super healthy

Source of omega 3 and vitamin C

Ingredients

  • 6 x 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 long-ways
  • 1 tbsp soy sauce
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Per serving

202 kcalories, protein 28g, carbohydrate 2g, fat 9 g, saturated fat 1g, fibre 0g, sugar 1g, salt 0.26 g

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