Sea bass with sizzled ginger, chilli & spring onions
Authentic Vietnamese Sea bass with sizzled ginger, chilli & spring onions — a delicious seafood dish with 7 ingredients. Follow our detailed step-by-step instructions for the perfect result.
15
Prep Time (min)
30
Cook Time (min)
4
servings
280
Calories/serving
Hard
Difficulty
Ingredients
- 6 Sea Bass Fillets
- 3 tablespoons Sunflower Oil
- Knob Ginger
- 3 sliced thinly Garlic Clove
- 3 Large Red Chilli
- Bunch Spring Onions
- 1 tablespoon Soy Sauce
Instructions
6 steps · ~38 minutes total
Step 1
Season 6 sea bass fillets with salt and pepper, then slash the skin 3 times.
3 minutesTaste as you go and adjust seasoning gradually — you can always add more but can't take it away.Step 2
Heat a heavy-based frying pan and add 1 tbsp sunflower oil.
8 minutesTest the oil temperature with a small piece of food — it should sizzle immediately.Step 3
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.
8 minutesTest the oil temperature with a small piece of food — it should sizzle immediately.Step 4
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.
8 minutesTest the oil temperature with a small piece of food — it should sizzle immediately.Step 5
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.
8 minutesKeep your fingers curled under (claw grip) for safety when cutting.Step 6
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.
3 minutesA pinch of salt helps onions soften faster and release their natural sweetness.
💡 Tips & Tricks
🔄 Variations
Storage & Reheating
Refrigerator
Up to 1 day in an airtight container
Freezer
Up to 1 month — thaw overnight in fridge
Gently reheat in a pan over low heat. Avoid microwaving seafood as it can become rubbery.
What to Serve With
Complete your vietnamese meal with these perfect pairings:
About This Dish
Sea bass with sizzled ginger, chilli & spring onions is a beloved dish from Vietnamese cuisine, originating in Vietnam. With a total preparation time of about 45 minutes, it makes for a satisfying weeknight dinner.
Vietnamese cuisine is celebrated for its freshness, lightness, and balance. It's characterized by the generous use of fresh herbs, minimal use of oil, and emphasis on fresh ingredients.
This recipe is rated hard difficulty and uses 7 ingredients. Experienced cooks will appreciate the technique involved.
Frequently Asked Questions
For this recipe, it's ideal to use fresh Asian sea bass, also known as barramundi, as it has a mild flavor and flaky texture that complements the sizzled ginger and chili.
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Nutrition Facts
4 serving(s) per recipe
* Percent Daily Values are based on a 2,000 calorie diet. Values are approximate and may vary based on ingredients used.
