Crispy Sea Bass with Spring Onion and Ginger Oil
Sometimes the simplest things are the best, and this Crispy Sea Bass with Spring Onion and Ginger 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. Note: this recipe intentionally makes more spring onion and ginger oil than you’ll need, and that’s because I recommend stirring some of it through some hot rice. With an added splash of light soy sauce, it makes the perfect side.
- Prep Time: 5 minutes
- Total Time: 20 minutes
- Yield: 2 1x
Ingredients
Scale
- 4 spring onions, very thinly sliced
- ½ – 1 tbsp fresh ginger, minced (to taste)
- 75ml vegetable oil (or any neutral oil)
- 2 sea bass fillets
Instructions
- Place the spring onions and ginger in a small heatproof bowl.
- Heat the vegetable oil in a small saucepan set over a medium-high heat for 1 to 2 mins.
- Carefully pour the hot oil over the spring onions and ginger. Season generously with salt (or to taste) and stir to combine. Set aside while you move onto the fish.
- Pat the sea bass fillets dry, then, just before cooking, season with salt on both sides.
- Heat a tablespoon or two of vegetable oil in a large non-stick frying pan set over a medium-high heat. Place the sea bass fillets skin-side down and top with a fish weight/press. If you don’t have one, just make sure you press each fillet down with a spatula as soon as it hits the pan – this will prevent it from curling up and ensure even cooking of the skin
- Reduce the heat to medium and cook for 3 to 4 minutes, or until the skin is nicely golden, then flip and cook for 1 to 2 minutes, or until cooked. You’ll know it’s done when the flesh becomes opaque.
- Transfer to a plate, skin-side-up, top with some of the spring onion and ginger oil, and serve, preferably with rice and steamed vegetables. To make the rice extra flavorful, stir some of the spring onion and ginger oil through it, along with a splash of light soy sauce.