Sea bass with sizzled ginger, chilli & spring onions

Sea bass with sizzled ginger, chilli & spring onions

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(187 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 cloves, thinly sliced
  • 3 fat, fresh red chillies 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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francescaplows
19th Apr, 2017
5.05
Lovely recipe! Made it exactly how it says, served with spicy rice and salad. Was a very quick, extremely tasty meal that will definitely become a regular post-run dinner! Would recommend making sure the ginger is shredded or cut into thin pieces as I made this mistake and we had to make sure all the ginger was taken off as was very over-whelming. I'm not an experienced cook and still managed it - really really lovely meal!
vixenpearls
8th Dec, 2016
Excellent recipe! So quick and easy!
lisasearle
27th Sep, 2016
5.05
this is delicious, I served this with egg noodles and stir fried kale, sprouting broccoli and chinese leaf. loved loved loved it :)
Pinkribbon
18th Sep, 2016
5.05
This is delicious and very easy. It creates a lot of mess with the oil spitting to fry the fish though! However this recipe cooks the fish beautifully and you can adjust the ingredients to taste. I cooked 3 fillets for the 3 of us and made ginger and garlic stir fry pak choi to accompany it and it worked beautifully.
crystaltips04
26th May, 2016
simply the best sea bass recipe, have used this all over the world since I discovered this on the site almost ten years ago. Thank you xx
Pridotcom
13th Mar, 2016
5.05
Delicious and easy! Perfect with noodles and green beans.
Twinklebum99
28th Aug, 2015
This is amazing! I'll definitely be making this again So simple and quick. Nom!
sticker04
19th Jun, 2015
5.05
Really amazing and simple. We served it with egg noodles and cabbage stir fried with the same ingredients ginger, chilli and spring onion. Everyone loved it.
jennabush's picture
jennabush
19th Mar, 2015
5.05
Absolutely love this! I do, however, find that squeezing a little lemon over the fish while frying it, makes it even better, but this is hands down - a restaurant level recipe! Thanks!
cheekymissevans's picture
cheekymissevans
3rd Mar, 2015
5.05
Quick and easy recipe! served with jacket potato and salad. Would make again perhaps with a sticky rice.

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Zoe ML
22nd Sep, 2017
3.8
I cook these in the oven as parcels (chuck sea bass and the raw spring onion, chilli, ginger, garlic too, and soy) using tin foil, tightly wrapped to seal the top so they steam in the heat. 180/190 degrees for 10-15 mins depending on thickness of the fish.