Sea bass with sizzled ginger, chilli & spring onions

Sea bass with sizzled ginger, chilli & spring onions

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(185 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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17th Feb, 2012
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.
14th Feb, 2012
Fantasico! Just cooked this for me and my gorgeous girlfriend as a Velentine main meal. Wow! She loves it and she loves meeeeee! :-) HINT : Well worth the effort guys!
9th Feb, 2012
Delicious! Very easy. Made it for friends who said it was restaurant standard
4th Feb, 2012
first attempt at this recipe, and it was wonderful, full of heat and flavour, thoroughly tasty
26th Jan, 2012
this was great, lovely flavour :) i felt the oil was too much as the fish skin didnt crisp, but still, beautiful + whole family agreed even the toddler!
6th Jan, 2012
Lovely flavours in this recipe. It's fresh, spicy and healthy! I used sea bass the first time I tried it and it was gorgeous if a little pricy. Same recipe works with other cheaper fish though.
5th Jan, 2012
I normally always cook meat but fancied a change. So pleased I picked this to start my fish session with. I love chilli's and garlic, but the ginger works great with them and the soy. The sea bass isn't cheap but I would recommend anyone to try this. I served with home chips which is on here, some carrots and broc, nothing was left on a plate! A must try this one.
2nd Jan, 2012
Loved It!
13th Dec, 2011
Just made this for my husband who is quite fussy about food but loves Seabass - big success! I don't eat fist but hubby says it was delicious and the aromas from the sizzling ginger, chilli & garlic while cooking was lovely. I found the recipe easy but this is the first time I have used root ginger so it did take a bit of time to prepare & chop the ginger, chilli, garlic & spring onions. Would definetly make this again but maybe use slightly less chilli as hubby found it a bit spicy.
12th Dec, 2011
delicious fishes!


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