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.
The sauce is also a fantastic flavour bomb and will make you love fish even if you're not a big fish person!
Hey, I'm Verna!
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 sea bass 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 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 thoroughly with kitchen paper, then season lightly with salt and white pepper.
Dust each fillet lightly with cornflour, shaking off any excess. This helps create a delicate crispy exterior while keeping the fish moist inside.
2. Sear the Sea Bass:
Heat 3 tablespoons of vegetable oil in a large frying pan over medium-high heat.
Once hot, carefully place the sea bass fillets into the pan, skin-side down if using skin-on fillets. Fry for 2–3 minutes per side, or until golden brown and cooked through.
Remove from the pan and set aside on a serving plate.
You can also cook the fish in the air fryer at 200°C for 8–10 minutes, depending on the thickness of the fillets.
3. Prepare the aromatics:
Using the same pan and remaining oil, add the julienned ginger and fry for 30–60 seconds until fragrant and lightly crisped.
Add the sliced spring onions and cook for a further 30 seconds. Remove the aromatics from the pan and place them over the cooked fish.
4. Build the sauce:
Lower the heat slightly, then add the light soy sauce, dark soy sauce, sugar, and water to the pan.
Stir well and allow the sauce to gently bubble for 20–30 seconds until slightly warmed through and balanced.
Remove from the heat and stir in the sesame oil, if using.
5. Serve:
Spoon the hot sauce over the sea bass and aromatics. Serve immediately with steamed jasmine rice and your favourite 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 omit it entirely - the dish will just be lighter in colour.
FAQs
Do I need to score the fish?
Yes, scoring the fish helps it cook evenly and allows the sauce to penetrate the flesh.
Can I use frozen sea bass?
Yes, just make sure to fully defrost and pat it dry before cooking for the crispiest skin.
How do I get the skin really crispy?
Pat the fish completely dry, score the skin, and fry skin-side down in hot oil without moving it until it releases naturally.
What can I serve with crispy sea bass?
Steamed jasmine rice and stir-fried greens or pak choi are classic accompaniments.
Can I make this with other fish?
Yes! Whole trout, red snapper, or sea bream all work well with this method and the ginger-spring onion sauce.
Video demonstration
Leave a comment
Like this recipe?
This recipe is featured in my debut cookbook "Have You Eaten?", if you liked this recipe, then I'd encourage you to buy my cookbook for even more exclusive and delicious recipes!
.webp)
More tasty recipe ideas for you
If you liked this recipe then you might like some of these below! Or if you're looking for more inspiration, my cookbook has dozens of exclusive meals not on my website!
