Sea bass with sizzled ginger, chilli & spring onions

Sea bass with sizzled ginger, chilli & spring onions

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(180 ratings)

Prep: 15 mins Cook: 10 mins

Easy

Serves 6
The aromas released while cooking this dish will have everyone licking their lips in anticipation

Nutrition and extra info

  • Healthy

Nutrition: per serving

  • kcal202
  • fat9g
  • saturates1g
  • carbs2g
  • sugars1g
  • fibre0g
  • protein28g
  • salt0.26g
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Ingredients

  • 6 x sea bass fillets, about 140g/5oz each, skin on and scaled
  • about 3 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • large knob of ginger, peeled and shredded into matchsticks
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 3 garlic clove, thinly sliced
  • 3 fat, fresh red chilli deseeded and thinly shredded
  • bunch spring onion, shredded long-ways
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 1 tbsp soy sauce
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

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.

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Comments, questions and tips

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katieb47
8th May, 2013
5.05
This was really good - as confirmed by so many positive comments. Literally 10 minutes to make and so tasty - really good combination of flavours. Expected the chilli to overpower the delicate taste of the fish but wasn't really noticeable but combined with the ginger, garlic, spring onions and soy made a lovely tasty topping. My daughter loved it too and proclaimed it to taste 'authentic'! Will become a regular I am sure - easy, very quick and healthy too so perfect mid week choice.
mollymoto
23rd Apr, 2013
5.05
This recipe was amazing. Really good. Followed it exactly because i was nervous. Glad I did. It was easy and delicious....
coconatalie
17th Apr, 2013
5.05
Made this and served it with quinoa and green beans. It was SO good! Lovely crispy skin, but soft flesh and interesting + tasty flavours. Made it for myself this time (halved the recipe), but will definitely make it again and for other people :)
yamsidoodle
9th Apr, 2013
5.05
Beautiful, delicate
rachelm69
6th Apr, 2013
5.05
Yummy!
nursenicola
10th Mar, 2013
5.05
Very simple and tasty dish! Will definitely make again
yvonnelove
9th Mar, 2013
5.05
Gorgeous! Cooked this twice now and it's been delicious both times.
emilypetch
9th Mar, 2013
Totally delicious! I am so pleased I tried this as it was quick, simple and delicious. I served it with the cumin rice that Floggsy suggests in the above post which was also delicious! I will definitely be making this again.
geranium72
6th Mar, 2013
Fantastic- simple and delicious with gorgeous crispy skin
leannest
5th Mar, 2013
3.05
Quick, easy & tasted fab. Added noodles to the chilli, garlic & ginger which really complimented the dish. Loved by adults and children alike. Definitely will be a family favourite going forward. Looked really impressive on the plate so great for entertaining too!

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