Crispy Sea Bass with Spring Onion and Ginger Oil

Sometimes the simplest things are the best, and this Crispy Sea Bass with Spring Onion Ginger and Oil is a case in point. Despite only using 4 ingredients, it’s packed with flavour. And as if that weren’t enough, it’s incredibly easy to make and comes together in less than 20 minutes.

Please note that this recipe intentionally makes more spring onion and ginger oil than you’ll need. This is because I recommend stirring some of it through some hot rice. With an added splash of soy sauce, it makes the perfect side to this delicious sea bass.

Table of Contents

• Ingredient Breakdown
• The Key to Nailing Crispy Sea Bass Skin
• This 3-Ingredient Condiment Takes Crispy Sea Bass to the Next Level
• Why Vegetable Oil Works Best Here
• Crispy Sea Bass: Serving Suggestions
• Final Thoughts
• Want More Fish Recipes?

Ingredient Breakdown

• Spring onions (or scallions, to my US friends): Thinly sliced for a fresh, mild oniony flavour.
• Fresh ginger: Minced to provide that unmistakable warm, peppery heat.
• Vegetable oil: A neutral oil that lets the ginger and spring onions shine.
• Sea bass fillets: Delicate, flaky fillets with a crisp, thin skin.

The Key to Nailing Crispy Sea Bass Skin

Crispy sea bass skin is all about technique. Patting the sea bass fillets dry before they hit the pan is step one. Water on the surface of the fish turns into steam when exposed to heat. This can cause the skin to cook unevenly or even tear. Drying the sea bass fillets thoroughly ensures the skin crisps up beautifully without sticking to the pan.

Then comes the pressing. If you’ve ever cooked fish before, you’ll know how the skin can curl up almost immediately after it hits the pan. A heavy grill/fish press works wonders to prevent this – this is the one I use. If you don’t have one, using a spatula to press down on the fillets will do the job. This keeps the fillet flat, ensuring the skin gets even contact with the hot pan, which is key to that golden, crisp result.

You’ll want to reduce the heat slightly after that initial sizzle to allow the fish to cook through without burning the skin. Sea bass cooks quickly. It only takes 3 to 4 minutes on the skin-side and 1 or 2 minutes on the flesh side. You’re aiming for a soft, flaky interior with that satisfying crunch of well-rendered skin.

This 3-Ingredient Condiment Takes Crispy Sea Bass to the Next Level

The spring onion and ginger oil is the unsung hero this dish. Pouring hot oil over finely chopped aromatics is a technique borrowed from Chinese cooking, where it’s used to release intense flavours without overpowering the dish. The heat from the oil tames the raw bite of the ginger and spring onion. It also enhances their natural fragrance and flavours.

The key here is not to overheat the oil. If your oil gets too hot, it can burn the delicate ingredients, leading to bitterness. You want the oil to be just hot enough to lightly fry the spring onion and ginger. It should infuse it with their flavours but not brown them. As soon as the oil begins to shimmer, you’re good to go.

The result is a versatile oil takes the crispy sea bass to the next level. It also turns plain rice into something incredibly flavourful. Stir a spoonful through hot rice with a splash of soy sauce, and you’ve got yourself the perfect side dish.

Why Vegetable Oil Works Best Here

You might wonder why we use vegetable oil in this recipe instead of olive oil or another more flavourful option. While olive oil has its place in many dishes, here it would overwhelm the delicate flavours of the ginger and spring onions. A neutral oil like vegetable oil allows those ingredients to shine without competing for attention.

Vegetable oil also has a higher smoke point, making it ideal for both frying the sea bass and heating to pour over the spring onions and ginger. The last thing you want is a bitter, smoky flavour creeping into your dish because the oil has overheated. Keeping it neutral ensures that every element of the dish stays balanced.

Crispy Sea Bass: Serving Suggestions

While this crispy sea bass dish is simple, it lends itself well to a variety of accompaniments. Rice is a classic pairing — the spring onion ginger oil stirred through turns it from plain to something extraordinary. But don’t stop there.

Steamed greens like tenderstem broccoli, pak choi, or asparagus bring freshness and a bit of crunch to the plate. A simple squeeze of lemon over the vegetables ties everything together, cutting through the richness of the oil and enhancing the clean flavours of the fish.

For a more substantial meal, you could also serve the crispy sea bass with a side of roasted new potatoes or even a light, herby couscous. The spring onion ginger oil would work well with these too, providing a burst of flavour that complements rather than competes with the main dish.

Final Thoughts

This Crispy Sea Bass with Spring Onion Ginger Oil is a dish you’ll come back to to time and time again. Because it’s quick and easy, yes, but also because it delivers on flavour in a way that feels far more complex than the ingredient list suggests. The balance between the crispy fish, aromatic oil, and whatever sides you choose makes this a weeknight favourite that never feels boring.

Try it out, and don’t be surprised if you find yourself making extra spring onion ginger oil to drizzle over everything. It’s the little things that elevate a meal, and this dish proves that a few simple steps can transform an ordinary dinner into something memorable.

Want More Fish Recipes?

I’ve been sharing lots of delicious fish recipes on my Instagram and TikTok in a series I’ve called Fantastic Fish. If you love this recipe, why not try some of the others in the series?

• Coconut Milk Poached Fish:  Inspired by Southeast Asian flavours, this dish features tender, flaky white fish, gently cooked in a fragrant, aromatic coconut broth. 
• Salt and Pepper Fish Nuggets: Chicken nuggets are great, but have you ever had fish nuggets? They’re just as delicious and satisfying, but they feel lighter.
• Spicy Tuna Crispy Rice: This recipe combines crispy sushi rice cakes with homemade spicy tuna and avocado. The contrast of textures between the crispy rice and tuna is delightful and all the flavours work so well together.
• Coconut-Crusted Thai Curry Sea Bass: If you’re a fan of Thai flavours, you’re going to love this one. The fish is marinated in Thai red curry paste, before being encased in a coconut crust and fried to golden perfection.
• Monkfish Curry: Monkfish is simmered in a rich, flavour-packed sauce, perfumed with curry leaves, coconut milk, tomatoes and warm spices.
• Roasted Salmon with Curry Leaf Butter: Roasted salmon, topped with a delicious 3-ingredient curry leaf butter.