Description
Chinese-style crispy sea bass with ginger and spring onions is a vibrant and flavorful dish featuring pan-fried sea bass fillets with a golden crispy exterior and tender flaky interior, topped with a punchy aromatic sauce of ginger, garlic, soy sauce, and spring onions. Perfect for special occasions or regular meals, this easy and adaptable recipe delivers restaurant-quality taste with simple ingredients.
Ingredients
Scale
Fish
- 2 whole sea bass (scaled, gutted, and cleaned) or 2 fillets
- 3 tbsp plain flour or cornstarch (for a light coating)
- Salt and white pepper, to taste
- 4 tbsp vegetable oil (for frying)
Sauce & Aromatics
- 3 spring onions (scallions), thinly sliced
- 2-inch piece of ginger, julienned
- 3 cloves garlic, thinly sliced
- 3 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 2 tsp sugar
- 2 tbsp water
- 1 tsp sesame oil (optional, for garnish)
Instructions
- Prep the Fish: Pat the sea bass fillets dry with a paper towel, then lightly coat each fillet in cornflour. This coating helps achieve a crispy exterior while keeping the fish moist and tender inside.
- Sear the Sea Bass: Heat 2-3 tablespoons of vegetable oil in a large frying pan over medium-high heat. Once hot, gently place the fillets in the pan, skin-side down if applicable. Fry each side for 2-3 minutes until golden brown and cooked through. Remove the fillets and set aside on a plate. (Alternatively, you can cook the fillets in an air fryer following a similar timing.)
- Prepare the Aromatics: Using the same pan, add the julienned ginger and sauté briefly until fragrant and slightly crispy. Add the thinly sliced spring onions and cook for an additional 30 seconds. Remove the aromatics and set aside, but keep the cooking oil and flavors in the pan.
- Build the Sauce: Lower the heat and pour in the light soy sauce, dark soy sauce, sesame oil, sugar, and water. Stir gently to combine. Let the sauce sizzle briefly to release its aroma, then remove the pan from heat.
- Serve: Arrange the seared sea bass fillets on a serving plate and spoon the hot ginger, garlic, and spring onion sauce evenly over the top, glazing the fish. Serve immediately with steamed rice or fresh greens for a complete meal.
Notes
- Avoid overcrowding the pan when frying the fish to prevent steaming and ensure a crispy crust.
- Adjust the saltiness by starting with less soy sauce and adding more to taste, as light soy sauce is naturally salty.
- Fresh ginger and spring onions are essential for the signature aromatic flavor of this dish.
- For gluten-free versions, use gluten-free soy sauce or tamari, and ensure the cornstarch is gluten-free.
- This recipe works with other white fish such as tilapia, cod, or haddock; adjust cooking time for thinner fillets.
- Baking is a good alternative method: bake coated sea bass at 200°C (400°F) for 12-15 minutes.
- Add vegetables like bell peppers, snow peas, or mushrooms into the sauce for additional texture and flavor.
- If dark soy sauce is unavailable, increase light soy sauce and optionally add oyster sauce for depth and color.
- Prep Time: 5 mins
- Cook Time: 10 mins
- Category: Main Course
- Method: Frying
- Cuisine: Chinese
Keywords: crispy sea bass, Chinese seafood recipe, ginger and spring onions, pan-fried fish, Asian-inspired fish dish, quick sea bass recipe, seafood with soy sauce
