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Crispy Sea Bass

This Crispy Sea Bass recipe features a delightful combination of crispy skin, fragrant ginger, and vibrant spring onions, perfect for family dinners or impressing guests.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Chinese
Calories: 350
Ingredients Method Notes

Ingredients
  

Fish and Coating
  • 4 fillets Sea Bass (or substitute with tilapia or cod) Choose fresh fillets with firm, juicy flesh and skin that crisps up beautifully.
  • 1/2 cup Cornflour (or substitute with rice flour for gluten-free) Creates a light, crispy coating.
  • 4 tablespoons Oil (vegetable or sesame oil for frying) Essential for achieving that coveted crispy exterior.
Aromatics and Sauce
  • 1 tablespoon Ginger (fresh, minced) Adds a fragrant, zesty note.
  • 3 stalks Spring Onions (use both white and green parts) Contributes a fresh, mildly sweet flavor.
  • 3 tablespoons Soy Sauce (or gluten-free soy sauce) Provides savory umami flavor.
  • 1 teaspoon Sesame Oil (use sparingly) Introduces depth and a nutty aroma.

Method
 

Preparation
  1. Begin by rinsing the sea bass fillets under cold water. Pat them dry with paper towels.
  2. Season both sides of the fish lightly with salt.
  3. Place the cornflour in a shallow dish and dredge each fillet in the cornflour, ensuring an even coating.
Cooking
  1. In a large skillet, heat the oil over medium-high heat.
  2. Add the coated sea bass fillets skin-side down and fry for about 4-5 minutes until the skin is golden brown.
  3. Gently flip the fillets and cook for another 3-4 minutes until the flesh is opaque.
  4. Remove the fillets from the skillet and drain on paper towels.
  5. In the same pan, sauté the minced ginger and the white parts of the spring onions for about 30 seconds.
  6. Add soy sauce and sesame oil to create a quick sauce.
Serving
  1. Place the crispy sea bass fillets on a serving platter and drizzle the ginger and spring onion mixture over the fish.
  2. Garnish with the green parts of the spring onions.
  3. Enjoy your dish hot!

Notes

For maximum crispiness, ensure the oil is hot enough and avoid flipping the fillets too early. If making for a larger group, fry in batches and keep warm in the oven.