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 141-160

  • Binder photo Gill S

    17 February 2012

    Gill S rated and commented on this recipe

    5 stars

    Delicious! I put some noodles in the pan with the ginger and spring onion and added soy sauce. Also served with spinach. I will definitely be making this again.

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  • Binder photo kachow

    17 February 2012

    kachow rated this recipe

    5 stars

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  • Binder photo AlexE

    23 February 2012

    AlexE rated and commented on this recipe

    5 stars

    I cooked this for New Years Eve and it was absolutely delicious. Really recommend it - very easy recipe that tastes and smells spectacular...

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  • Binder photo euan

    17 March 2012

    euan commented on this recipe

    Cooked this for my wife who is particular about her fish dishes. Easy to make and a success so will be added to my binder. I used full sea bass not fillets and it worked well.

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  • Binder photo tracey spink

    10 April 2012

    tracey spink rated and commented on this recipe

    5 stars

    Loved it, served it with basmati rice xxx

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  • Binder photo Kungfubunnii

    22 April 2012

    Kungfubunnii rated and commented on this recipe

    5 stars

    amazing!!! Always impresses and is so easy and quick to prepare. Makes even midweek eating special with its bags of flavour

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  • Binder photo lonegroover

    30 April 2012

    lonegroover rated and commented on this recipe

    4 stars

    Quick, easy, and very nice tasting. I served on a bed of soba noodles which set it of nicely.

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  • Binder photo Kate Hulley

    03 May 2012

    Kate Hulley rated this recipe

    5 stars

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  • Binder photo wrekkedknees

    16 May 2012

    wrekkedknees rated this recipe

    5 stars

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  • Binder photo SR

    26 May 2012

    SR rated and commented on this recipe

    5 stars

    a beautiful professional flavor. cant wait to cook again. amazinnn.

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  • Binder photo Sam

    18 June 2012

    Sam rated and commented on this recipe

    4 stars

    Easy, straightforward, tasty way to serve seabass.

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  • Binder photo Pilky2304

    26 June 2012

    Pilky2304 rated this recipe

    5 stars

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  • Binder photo Dave E

    07 July 2012

    Dave E rated and commented on this recipe

    4 stars

    Somewhat mixed feedback - not to everyones taste, but I loved it.

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  • Binder photo Colin

    08 July 2012

    Colin rated and commented on this recipe

    5 stars

    A delicacy. Expensive to buy the ingredients, through.

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  • Binder photo Michelle

    09 July 2012

    Michelle rated and commented on this recipe

    5 stars

    Just made this for our tea, light fresh and delicious!! Served with Thai jasmine rice and mangetout , give it a try!

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  • Binder photo AllieB

    19 July 2012

    AllieB rated and commented on this recipe

    5 stars

    I impressed myself with this simple dish. It looked and tasted wonderful and could easily have come from a top restaurant. I just served with basmati rice that had been moulded in ramkins before tipping onto the dish. I would not change a thing.

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  • Binder photo Porgster

    23 July 2012

    Porgster rated and commented on this recipe

    5 stars

    Love this recipe! have cooked it 3 times already.

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  • Binder photo Mbraybrook10

    16 September 2012

    Mbraybrook10 commented on this recipe

    5 stars. Really nice way of eating fish

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  • Binder photo JHK recipes

    17 September 2012

    JHK recipes rated and commented on this recipe

    5 stars

    Super quick. Used lazy ginger and served this with potatoes dauphinoise

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  • Binder photo Monashroom

    07 October 2012

    Monashroom rated this recipe

    5 stars

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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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