Sea bass fillets with sizzled ginger, chilli & spring onions on a black plate

Sea bass with sizzled ginger, chilli & spring onions

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(271 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


  • 6 x sea bass fillets, about 140g/5oz each, skin on and scaled
  • about 3 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 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 6 sea bass fillets with salt and pepper, then slash the skin 3 times.

  2. Heat a heavy-based frying pan and add 1 tbsp sunflower oil.

  3. Once hot, fry the sea bass fillets, skin-side down, for 5 mins or until the skin is very crisp and golden. The fish will be almost cooked through.

  4. Turn over, cook for another 30 seconds - 1 minute, then transfer to a serving plate and keep warm. You’ll need to fry the sea bass fillets in 2 batches.

  5. Heat 2 tbsp sunflower oil, then fry the large knob of peeled ginger, cut into matchsticks, 3 thinly sliced garlic cloves and 3 thinly shredded red chillies for about 2 mins until golden.

  6. Take off the heat and toss in the bunch of shredded spring onions. Splash the fish with 1 tbsp soy sauce and spoon over the contents of the pan.

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Comments, questions and tips

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7th Jul, 2020
Simple, quick recipe with amazing flavours. Will definitely be making again.
5th Jul, 2020
Stunning recipe. So quick and delicious but would not be out of place at a high end restaurant. Served with egg fried rice and roast brussel sprouts. Will be making again soon.
pettle's picture
23rd Jun, 2020
This was lovely - enjoyed by all. Quick to make too. Served with stir fry veg and noddles. Will definitely make again.
Samantha Ali's picture
Samantha Ali
15th Jun, 2020
We don’t get sea bass in our country so I used fresh salmon. I also used chili powder instead of red chili’s. I didn’t bother to slice the green onions since they were already quite thin. Instead of using soy sauce, I used liquid aminos. The fish came out really well. I liked it.
14th Jun, 2020
This is absolutely amazing and so easy to do. Great as a light lunch or add noodles for a lovely supper dish.
4th Jun, 2020
Great recipe! I cut the ingredients to serve 2. Most of the ingredients can be replaced with ready chopped ones from the Lazy range in supermarkets, making this incredibly easy, plus I did it all in the same pan at the same time to save on cooking time. I added some chopped coriander as I wanted to use some up. Served with tenderstem broccoli and rice. Highly recommended as an introduction to cooking fish for people not very confident with cooking.
31st May, 2020
Wow, I adore cooking and love to follow a food recipe I had some sea bass to cook and sometimes just need a recipe to follow in case you just don’t get the right balance for something so good , and this was so tasty, reminded me of being on holiday , definitely gonna be a regular in our house, just the right amount of kick plus freshness and super with a little coriander rice and salad . Thank you
3rd May, 2020
Soooo tasty, fast and easy to prepare. Can't wait to make it again.
Adsyam01's picture
29th Apr, 2020
I love this dish. I add noodles with either soy sauce or sesame oil.
6th Feb, 2020
One of my favourite fish recipes. A real pleasure to cook (and eat!), as the website says, the mouthwatering aromas are fantastic. (I serve with fried potatoes and a green vegetable – broccoli last night.)


5th Jun, 2019
Any tips please on how to keep the fish warm while making the sauce without the skin becoming soggy or the fish drying out?
goodfoodteam's picture
5th Jun, 2019
Thanks for your question. We'd suggest putting the fish in a low oven or on a warmed plate. The topping only takes 2 mins to make (have the ingredients chopped and ready to go) so the fish should retain the heat well.
Henry Carre (not verified)
14th May, 2018
I don't have fillets, but rather a whole sea bass, should i oven roast this in tin foil or grill it or still pan fry?? - this is my first time cooking fish
goodfoodteam's picture
15th May, 2018
Thanks for your question. As this is your first time cooking fish, we'd recommend choosing a recipe which you have the exact ingredients for. Take a look at our sea bass recipe collection here: You can also use this collection to help you adapt the above recipe.
Zoe ML
22nd Sep, 2017
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.
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