Sea bass with sizzled ginger, chilli & spring onions

Recipe uploaded by

Jane Hornby

38 ratings

Recipe by Jane Hornby

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1. Video tutorial: Filleting a round fish

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.

Buying fish

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

Per serving

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

Latest comments and suggestions

Results 21-40

• Claire B

  02 September 2008

  Claire B rated this recipe

  

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• Floggsy

  03 September 2008

  Floggsy rated and commented on this recipe

  

  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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• Hulda

  12 September 2008

  Hulda commented on this recipe

  Very very good with a bit of heat from the chillies. But I will cut down on the oil next time.

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• Gogojojo

  21 September 2008

  Gogojojo rated and commented on this recipe

  

  Even my kids (aged 7 and 9) enjoyed this. Yummm.

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• Helsbels

  14 October 2008

  Helsbels rated and commented on this recipe

  

  Lovely - would make again!

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• scottwclarke

  17 October 2008

  scottwclarke commented on this recipe

  Absolutley fantastic! only thing i added was large bunch of finely chopped rosemary nicest meal for a while serve with rice drizzled with lemon. yumyum!!!

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• andyabraham

  26 October 2008

  andyabraham commented on this recipe

  Sea Bass is my favorite fish...so light...I will try your sea bass recipe this weekend... slightly expensive though...but what the heck... Andy www.recipebuddys.com

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• sisiducky

  05 December 2008

  sisiducky rated and commented on this recipe

  

  Absolutely delicious and easy to make!

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• MP

  16 December 2008

  MP rated and commented on this recipe

  

  Excellent dish and hubby loved it. :-))

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• Jane

  17 January 2009

  Jane rated this recipe

  

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• Gillian

  19 January 2009

  Gillian rated this recipe

  

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• marydoll

  21 January 2009

  marydoll commented on this recipe

  We love this recipe.We add straight to the wok noodles to the garlic,chilli,ginger and spring onions.This is a favourite Friday night meal

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• Linda

  04 February 2009

  Linda rated and commented on this recipe

  

  Absolutely my favourite Sea Bass dish! Have made it several times now and my husband reckons he'd happily pay top restaurant prices for this!

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• Dunraven

  07 February 2009

  Dunraven commented on this recipe

  We really enjoyed this recipe. I cooked the fish in the oven with the rest on the ingredients in some tin foil instead of pan frying it - and served with sweet potato mash and sugar snap peas. Yummy and healthy!

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• carolp

  15 February 2009

  carolp rated and commented on this recipe

  

  Quick and easy to make. The sea bass had a lovely delicate flavour. Served with some steamed baby veg, would possibly try it with some rice next time. Very impressed.

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• busymummy

  15 February 2009

  busymummy rated and commented on this recipe

  

  this is so simple and so very very good. A surprising treat for the family.

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• Marquis Menu

  24 February 2009

  Marquis Menu rated and commented on this recipe

  

  Made this recipe for whole family - 3 adults + 4 young children - not a trace of foood left on anyones plates - FANTASTIC. (only change was slightly less chilli on childrens. Also used same recipe with salmon worked brilliantly - clear plates again.

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• jaffa

  01 March 2009

  jaffa commented on this recipe

  Really lovely! I put the Soy Sauce into the onions, ginger & chilli mix after cooking rather than sprinkle on the fish and it was like a spoon over sauce. Yummy! It would also be good with chicken or pork fillet too. Will definitely make again ............. but a few more spring onions next time. Recommended for easy entertaining.

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• fruitbat

  21 March 2009

  fruitbat commented on this recipe

  This recipe was lovely - we used a shallot instead of spring onions ( we didn't have any) and it was still yummy.

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• fruitbat

  21 March 2009

  fruitbat rated and commented on this recipe

  

  whops - forgot to rate this!

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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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Difficulty and servings

Serves 6

Preparation and cooking times

Prep 15 mins

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

Per serving

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

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