Name: Sea Bass with Sizzled Ginger, Chilli & Spring Onions Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Chinese
Ingredients: 6 x sea bass fillets, about 140g/5oz each, skin on and scaled; Salt and pepper, to season; About 3 tbsp sunflower oil; Large knob of ginger, peeled and shredded into matchsticks; 3 garlic cloves, thinly sliced; 3 fat, fresh red chillies deseeded and thinly shredded; Bunch of spring onions, shredded long-ways; 1 tbsp soy sauce

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Introduction

This sea bass recipe features fillets with crispy skin served alongside a vibrant sizzle of ginger, chilli, and spring onions. It’s a simple yet flavorful dish that brings a touch of Chinese-inspired cooking to your home kitchen.

A dish featuring two pieces of grilled fish with golden brown, crispy skin placed on a white square plate. The fish is topped with thinly sliced green and white scallions and bright red slivers of chili peppers scattered over the top. The plate rests on a table with a white marbled texture visible in the background. The colors are warm and vibrant with the fish’s skin showing a mix of golden, brown, and darker tones, while the toppings add freshness and brightness. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Large knob of ginger, peeled and shredded into matchsticks
3 garlic cloves, thinly sliced

3 fat, fresh red chillies, deseeded and thinly shredded
Bunch spring onions, shredded lengthwise

1 tbsp soy sauce
Salt and pepper, to season

Instructions

Step 1: Season the sea bass fillets with salt and pepper, then make three diagonal slashes across the skin of each fillet.

Step 2: Heat 1 tablespoon of sunflower oil in a heavy-based frying pan over medium-high heat until hot.
Step 3: Add half the fillets to the pan, skin-side down, and fry for about 5 minutes until the skin is crisp and golden. The fish should be almost cooked through.
Step 4: Turn the fillets over carefully and cook for another 30 seconds to 1 minute. Remove and place on a warm serving plate. Repeat this process with the remaining oil and fillets.

Step 5: In the same pan, heat the remaining oil and fry the shredded ginger, sliced garlic, and shredded chillies for about 2 minutes until golden and aromatic.
Step 6: Remove the pan from the heat, then toss in the shredded spring onions.
Step 7: Splash the cooked sea bass fillets with soy sauce and spoon the ginger, chilli, garlic, and spring onion mixture over the top before serving.

Tips & Variations

For an authentic touch during Chinese New Year, serve the sea bass whole with head and tail on to symbolize abundance and good fortune.
Ask your fishmonger for line-caught sea bass to make a sustainable choice.
You can adjust the chilli quantity to suit your preferred heat level.

Storage

Store any leftover sea bass in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat to help keep the skin from becoming soggy. It is best enjoyed fresh but can be served cold in salads as well.

How to Serve

This image shows two pieces of cooked fish with crispy brown skin, placed on a black square plate. The fish sits on a flat surface, garnished with thin strips of green, white, and red vegetables, likely scallions and chili peppers, spread evenly on top. The fish fillets show a slightly shiny texture from cooking, and the garnish adds a bright, fresh contrast with soft, curled shapes and different colors. The plate is set on a white marbled background that enhances the colors of the dish. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use another type of fish for this recipe?

Yes, firm white fish like cod, snapper, or barramundi can work well as a substitute, but cooking times may vary slightly.

How do I get the fish skin crispy?

Make sure the pan and oil are hot before adding the fish skin-side down. Do not move the fish while it cooks on that side to allow the skin to crisp up fully.