Chinese Style Crispy Sea Bass with Ginger & Spring Onions (Scallions)
There’s something undeniably satisfying about crispy fish paired with a bold, punchy sauce - and this Chinese-style crispy sea bass with ginger and spring onions delivers on every front.
The sea bass is pan-fried until golden and perfectly crispy on the outside, while staying tender and flaky inside. Then comes the sauce, a heady mix of soy sauce, garlic, ginger, and spring onions, poured over the fish while it’s still hot.
This recipe brings restaurant-quality flavours to your home kitchen without being overly complicated. Whether you’re cooking for a family dinner or trying to impress someone special, this dish is guaranteed to be a hit. And the best part? It’s ready in less than 30 minutes, making it perfect for weeknight dinners or fuss-free entertaining.
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About this recipe
A Fresh Take on a Classic Dish
Chinese-style crispy sea bass with ginger and spring onions is a vibrant, flavour-packed dish that’s perfect for any occasion.
While the traditional version calls for a whole steamed sea bass as a stunning centrepiece, this recipe offers a more convenient twist by using fish fillets.
This not only saves time but still gives you that crispy, flaky texture that makes this dish so irresistible.
The Secret to Its Amazing Flavour
The key to its incredible flavour is the aromatic sauce, made with ginger, garlic, soy sauce, and spring onions.
It’s a simple yet delicious combination that adds depth and fragrance, turning this dish into something that tastes like it came straight from a restaurant kitchen.
The beauty of this recipe is that it’s both easy to make and adaptable. You can switch up the sauce to suit your taste or use your favourite white fish, making it a versatile addition to your meal rotation.
Perfect for Special Occasions
This dish is a popular choice in Chinese households, especially for celebratory meals or gatherings.
Fish in Chinese culture symbolises abundance and prosperity, making it the perfect choice for special occasions.
Whether you're cooking for a holiday or a regular weeknight dinner, this crispy sea bass with ginger and spring onions is sure to be a hit.
Ingredients
- 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)
- 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)
Pair it with
Instructions
1. Prep the Fish:
Pat the sea bass fillets dry with a paper towel, then lightly coat each fillet in cornflour. This helps achieve a crispy exterior when seared and keeps the fish moist inside.
2. Sear the Sea Bass:
In a large frying pan, heat 2-3 tablespoons of oil over medium-high heat.
Once the oil is hot, gently place the fillets in the pan, skin-side down if your fillets have skin. Fry for 2-3 minutes per side, or until each side is golden brown and cooked through. Remove the fish from the pan and set it aside on a plate.
*You can also do this in the airfryer!
3. Prepare the aromatics:
Using the same pan, add the ginger sticks and sauté briefly until they’re fragrant and slightly crispy.
Add the spring onions and cook for a further 30 seconds. Remove and set aside, but keep the oil in the pan.
4. Build the sauce:
Lower the heat and pour in the soy sauce and sesame oil, stirring to combine. The sauce should start to sizzle and release an amazing aroma. Remove from heat.
5. Serve:
Place the sea bass fillets on a serving plate, then spoon the hot ginger and spring onion sauce over the top. The sauce will lightly glaze the fish, adding richness and flavour. Serve immediately with a side of steamed rice or fresh greens.
Tips:
- Avoid overcrowding the pan: Sear the fish in batches if needed to prevent steaming, which can result in a soggy texture instead of a nice golden crust.
- Adjust saltiness: Light soy sauce is naturally salty, so start with 1 tablespoon and adjust according to taste.
- Fresh ingredients make a difference: Fresh ginger and spring onions give this dish its signature aroma. Using fresh ingredients will elevate the final flavours.
FAQs
1. Can I use another type of fish?
Yes, this recipe works well with other white fish fillets such as tilapia, cod, or haddock. Just be mindful of cooking times, as thinner fillets will cook more quickly.
2. How can I make this dish gluten-free?
Use a gluten-free soy sauce or tamari in place of light soy sauce, and ensure your cornflour is also gluten-free.
3. Do I have to use cornflour?
Cornflour helps create a light crust, but if you don’t have it, you could substitute with rice flour or even skip it entirely. The fish will still be delicious!
4. Can I bake the sea bass instead of frying?
Yes, baking is a great alternative! Preheat your oven to 200°C (400°F), place the coated sea bass on a lined baking sheet, and bake for 12-15 minutes, or until cooked through.
5. Can I add more vegetables?
Absolutely! Thinly sliced bell peppers, snow peas, or mushrooms would be a nice addition to the sauce for extra texture and flavour.
6. What can I serve with this dish?
Steamed rice, jasmine rice, or a light salad make perfect sides for this dish. For extra greens, try adding stir-fried pak choi or a side of sautéed spinach.
7. What if I don’t have dark soy sauce?
Dark soy sauce adds colour and depth to the dish, but if you don’t have any, you can increase the amount of light soy sauce and add a splash of oyster sauce for a similar effect.
Video demonstration
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