Sea bass with sizzled ginger, chilli & spring onions

Sea bass with sizzled ginger, chilli & spring onions

This vibrant sea bass dish features crispy skin paired with a fragrant sizzled ginger, chilli, and spring onion topping. It's an elegant yet simple recipe that bursts with fresh, warming flavors.

Seafood

Prep Time

10 min

Cook Time

10 min

Servings

6

Sea bass with sizzled ginger, chilli, and spring onions is a classic example of how simple ingredients can create a sophisticated and delicious meal. The technique of crisping the sea bass skin makes for a delightful textural contrast, while the aromatic ginger, punchy chilli, and fresh spring onions add a layer of vibrant flavors. This dish draws inspiration from Asian cooking traditions, where ginger and soy sauce are staples that deepen flavor and enhance freshness. This recipe is fast to prepare and perfect for a weeknight supper or a special dinner when you want something impressive yet straightforward. The beautifully crisped fish pairs wonderfully with steamed jasmine rice or lightly seasoned noodles, balancing the boldness of the ginger and chilli topping. A light, crisp white wine or an aromatic green tea would be great accompaniments. The sizzled ginger and chilli topping, cooked just until golden and aromatic, imparts warmth and spice that complements the mild sweet flavor of the sea bass beautifully. This dish showcases how a few simple steps and fresh ingredients can transform a humble fish fillet into a gourmet experience that looks as good as it tastes.

Ingredients

  • 6 Sea Bass Fillets
  • 3 tablespoon Sunflower Oil
  • Knob Ginger
  • 3 sliced thinly Garlic Clove
  • 3 large Red Chilli
  • Bunch Spring Onions
  • 1 tablespoon Soy Sauce

Instructions

Begin by seasoning the 6 sea bass fillets generously with salt and pepper. To ensure the skin crisps beautifully and cooks evenly, carefully slash the skin three times with a sharp knife—this also allows the heat to penetrate more effectively. Heat a heavy-based frying pan over medium-high heat and pour in 1 tablespoon of sunflower oil. Once the oil is shimmering and hot, gently place the sea bass fillets skin-side down into the pan. Fry for about 5 minutes, resisting the urge to move them, so that the skin forms a golden, crisp crust. You'll notice the flesh turns opaque as it cooks almost through. Flip each fillet carefully using a spatula and cook for an additional 30 seconds to 1 minute on the other side—just enough to finish cooking without drying out the fish. Remove the fillets to a warm serving plate to keep cozy, and repeat this process in two batches to avoid overcrowding the pan. Now, increase the heat slightly and add 2 tablespoons of sunflower oil to the same pan. Add the large knob of ginger, peeled and sliced into thin matchsticks, along with the thinly sliced garlic cloves and the shredded red chillies. Stir-fry these aromatics for about 2 minutes until they become golden and fragrant—be careful not to burn the garlic as it will turn bitter. Remove the pan from the heat and toss in the shredded spring onions, allowing the residual warmth to soften them slightly without losing their fresh crunch. Finally, splash the sea bass fillets with 1 tablespoon of soy sauce for a salty, umami finish, and spoon the sizzling ginger, chilli, and spring onion mixture evenly over the top. Serve immediately to enjoy the contrasting textures and lively flavors. For an extra tip, use a non-stick or well-seasoned pan to ensure the skin doesn’t stick and breaks away cleanly during cooking.

Quick Info

Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Servings
6

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