Crispy-skinned sea bass with ginger, chilli & spring onions
Chef DefneKitchen Studio chef · October 14, 2026Sea bass fillets fried skin-side down until crisp, then topped with a sizzling mix of garlic, ginger, spring onions and chilli and a splash of soy sauce. A fast dinner with an elegant finish.
Calories are an AI estimate, for information only.
Ingredients · 7
6 servingsTap what you already have; add the rest to your list in the app with one tap.
- Sea bass filletsSkin on, scaled6
- Sunflower oil3 tbsp
- GingerPeeled, cut into matchsticks
- Garlic clovesThinly sliced3
- Large red chilliesDeseeded, thinly shredded3
- Spring onionsShredded lengthways
- Soy sauce1 tbsp
Method · 6 steps
- 1
Rub salt and pepper over the 6 sea bass fillets (about 140g each), then score the skin with 3 cuts.
- 2
Put a heavy-based frying pan on the heat and pour in 1 tbsp sunflower oil.
- 3
When the oil is shimmering, lay the fillets in the pan skin-side down and fry for 5 mins, until the skin turns deeply golden and crisp. By then the fish will be nearly cooked through.
- 4
Flip the fish and cook for 30 secs-1 min more. Lift onto a plate to keep warm. Fry in 2 batches.
- 5
Warm the remaining 2 tbsp sunflower oil in the pan. Add the ginger (a large knob, peeled and cut into matchsticks), 3 sliced garlic cloves and 3 shredded red chillies and fry for around 2 mins, until golden.
- 6
Take the pan off the heat and toss through the spring onions (1 bunch, shredded lengthways). Sprinkle 1 tbsp soy sauce over the fish, then spoon everything from the pan on top.
