Sea bass with sizzled ginger, chilli & spring onions

Sea bass with sizzled ginger, chilli & spring onions

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(190 ratings)

Prep: 15 mins Cook: 10 mins


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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  • 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



    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…


  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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jennabush's picture
19th Mar, 2015
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
3rd Mar, 2015
Quick and easy recipe! served with jacket potato and salad. Would make again perhaps with a sticky rice.
17th Apr, 2015
Lovely easy recipe. Didn't have chilli so used chilli flakes instead and added the soy sauce to the garlic and ginger instead of pouring it over the fish. Tasted delicious and will definitely do again! I serve it with butter garlic rice.
2nd Aug, 2014
Delicious, served with sweet potato mash and green beans which worked really well.
12th Jun, 2014
Delicious. Served with pak choi and rice
9th Jun, 2014
Delicious! Have not cooked Bass before and am so glad I found this recipe. So quick and simple yet really tasty. Will be making again. I served with rice noodles and stir fried sugar snap peas. Was a hit with my husband too!
6th May, 2014
Delicious. I doubled the soya sauce & added a squeeze of lime to suit our taste.
5th May, 2014
Agreed. This dish has very good flavour, and the chillies add punch. Very simple too. As previous poster says get the pan real hot before adding the fish for a crispy skin
28th Apr, 2014
Simply amazing! I tried this recipe to try and get my wife to eat more fish. That was over a month ago and I'm almost shamed to say the first time I really cooked something different. We both loved it. It's simple, the smell when you fry the garlic, ginger and chilli is mouth watering. I now cook it once a week and this has also inspired me to start cooking regular. Note: when I cook this meal for two I normally use two fish (4 fillets) 2 garlic cloves, 25g of ginger 2.5-3chillis average size and seeded. It goes really well with noodles and asparagus. Please try and enjoy :-)
krieken's picture
27th Mar, 2014
Abfab!!!!! Dead simple and masterchef quality (according to my 13year old son).


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