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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(248 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 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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25th Nov, 2019
This is absolutely delicious and so quick and easy to make. I serve it with coriander rice and tender stem broccoli. A firm favourite in our house!
2nd Oct, 2019
This is soooo delicious and simple! Really has a lot of flavour. For a quick dinner you can just microwave some rice and peas for the side, and mix them in the chilli leftovers in the pan.
itybity's picture
14th Feb, 2019
Discovered this some time ago, its a staple in our diet despite the fact I am not overly keen on fish but I adore this dish it is that good! Never fails to tantalise the taste buds
29th Jun, 2018
Absolutely love this recipe! So full of flavour and super quick and easy. We've served it with egg fried rice, and also with pan fried potatoes, and it's delicious with both.
7th Jun, 2018
Not one to rate recipes as I look for something get all the details then cook it. But on this occasion I had to give feedback. What a quick and simple dish it was to make. It tasted delicious too! I'm not a fish lover and this was the first time trying Sea Bass ..... I know! but it went down a treat. My son doesn't like spicy food so I used 1 chilli he didn't complain so all round it it great. Thanks x
Mama Bookworm's picture
Mama Bookworm
11th May, 2018
Delicious and easy to make. Rather than fry the fish I cooked it on a griddle and it was perfect. Served with stir fired peppers and noodles. I can see this will become a regular.
22nd Jan, 2018
I love this recipe it's so simple but incredibly tasty! I usually make this for 2 so I'll throw the the ginger chilli and garlic in the pan whilst the fish is cooking... I don't bother with the soy tried it with and without and I don't think it really needs it. serve with crushed new potatoes and veg....amazing!
8th Jan, 2018
I'm trying to cook healthier meals but we're not massive fans of fish. I'd picked up a pack of 2 x seabass fillets from the supermarket & decided to do this recipe. I didn't reduce the topping ingredients except for using one less chilli. We both absolutely LOVED this meal, it was bursting with oriental flavour. I served it with mediterranean quinoa & mixed leaf salad. I really was delicious and we'll be having it again
31st Dec, 2017
Lovely recipe, I am trying to eat less red meat so am opting for Thai type fish recipes as I love the Oriental flavours, this did not disappoint. I will be cooking it regularly.
19th Apr, 2017
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!


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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