VietnameseMain course
Sea bass with sizzled ginger, chilli & spring onions
This recipe delivers crisp-skinned sea bass topped with a quick sizzle of aromatics. The fish cooks quickly, mostly skin-side down, until it's golden and almost opaque. A hot oil infusion of ginger, garlic, and chili gets poured over the top, finishing with a scattering of fresh spring onions and a splash of soy sauce. It's a fast way to get a flavorful fish dinner on the table.
1h 3mServes 4
Method
6 steps · 1h 3m total
- 01
Prepare the Sea Bass
Season the 6 sea bass fillets with salt and pepper. Using a sharp knife, score the skin 3 times on each fillet; this helps it crisp up nicely when it hits the hot pan. - 02
Heat the Pan
Set a heavy-based frying pan over high heat, then add 1 tbsp sunflower oil. You want the pan to be quite hot before the fish goes in.
