favorite
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rate
Prep 10 minutes
Total 10 minutes
Serves
US | Metric
Ingredients
  • Sea bass fillets
  • 15 g ginger, peeled and finely sliced into thin sticks
  • 2 stalks of spring onions, finely sliced into thin sticks
  • 1 tbsp light soy sauce
  • 1 tsp sesame oil
Crispy Sea Bass with Ginger & Spring Onions Crispy Sea Bass with Ginger & Spring Onions

Crispy Sea Bass with Ginger & Spring Onions

A super easy and delicious way to serve sea bass. This literally takes 10 mins and the crispy skin with the tender fish is SO good. I can't get enough.


  1. Score the fish fillet skin with a knife a few times and season both sides.
  2. Heat up a frying pan or a skillet with some oil on high heat and pan fry the fish fillets skin-side down for around 5 mins. Resist the urge to move it as it will prevent the fish skin becoming crispy.
  3. Turn off heat and turn the fish to cook on the other side for 1 mins or so.
  4. Heat up another frying pan with a generous splash of oil and saute the ginger and spring onion for 1 min until gently browned. Turn off the heat and add the sesame oil and soy sauce to the pan.
  5. Serve the fish by spooning the sauce, including the spring onion and ginger, over the fish fillet. Enjoy immediately while the fish skin is still crispy with some steamed rice.

Crispy Sea Bass with Ginger & Spring Onions

A super easy and delicious way to serve sea bass. This literally takes 10 mins and the crispy skin with the tender fish is SO good. I can't get enough.

favorite
print
rate
Prep 10 minutes
Total 10 minutes
Serves
US | Metric
Ingredients
  • Sea bass fillets
  • 15 g ginger, peeled and finely sliced into thin sticks
  • 2 stalks of spring onions, finely sliced into thin sticks
  • 1 tbsp light soy sauce
  • 1 tsp sesame oil
  1. Score the fish fillet skin with a knife a few times and season both sides.
  2. Heat up a frying pan or a skillet with some oil on high heat and pan fry the fish fillets skin-side down for around 5 mins. Resist the urge to move it as it will prevent the fish skin becoming crispy.
  3. Turn off heat and turn the fish to cook on the other side for 1 mins or so.
  4. Heat up another frying pan with a generous splash of oil and saute the ginger and spring onion for 1 min until gently browned. Turn off the heat and add the sesame oil and soy sauce to the pan.
  5. Serve the fish by spooning the sauce, including the spring onion and ginger, over the fish fillet. Enjoy immediately while the fish skin is still crispy with some steamed rice.