Sea bass with sizzled ginger, chilli & spring onions

From Unknown

Forked from Recipe via bbcgoodfood.com / TheMealDB

Original recipe

VietnameseSeafood

Sea bass with sizzled ginger, chilli & spring onions

Prep

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Cook

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Total

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Serves

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Method

Seafood

Ingredients

Units

Sea Bass Fillets — 6

Sunflower Oil — 3 tbsp

Ginger — Knob

Garlic Clove — 3

Red Chilli — 3 large

Spring Onions — Bunch

Soy Sauce — 1 tbsp

Method

step 1

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

step 2

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

step 3

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Version history

Imported from TheMealDB

Unknown · Jun 21, 2026 · current

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.

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.

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.

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.