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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8th Nov, 2011
Very tasty recipe & really easy to make!!!
4th Nov, 2011
Ridiculously easy, ridiculously tasty served just with jasmine rice and a splash of soy sauce.
3rd Nov, 2011
This was cooked for me, and I was amazed at how delicious such an incredibly simple dish could be. Nice with some wilted pak choi and steamed rice or new potatoes. Highly recommended!
18th Oct, 2011
I didn't find this as easy as it claimed. The skin did not turn crispy, it fell off, and the fish fell to bits as well. Also, I found the ginger overwhelmed the whole thing. I think I used to much - how large is a "large knob"? I could see how it could be excellent with practice, but think it needs at least a "Moderately easy" grading.
10th Oct, 2011
Sounds like a good idea and I have attempted it. My question is how do you 'shred' the chili etc. I have looked fo a shredder but no luck. I have tried a grater but they don't really work. What am I missing?
10th Oct, 2011
My boyfriend cooked this for me and it was absoloutely delicious, quick and easy and looked like restaurant quality with a beautiful salad on the side
10th Oct, 2011
This is my favourite seabass dish full of flavours!! Well worth trying.
3rd Oct, 2011
This is a really simple, straight forward recipe and the results were delicious. I am trying ideas to get my husband to eat more fish and this one 'went down a treat'! I served it with fluffy rice and peas. Yum!
25th Sep, 2011
It's fish and it's fast, Very easy and delicious.!
22nd Sep, 2011
Excellent. Tastes delicious and was really easy.


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