Crispy Sea Bass with Fresh Spring Onion and Ginger Oil
A remarkable dish showcasing the delicate flavors of sea bass, complemented by fresh spring onions and aromatic ginger oil.
Servings: 4 servings
Calories: 350kcal
Equipment
- Skillet
- Saucepan
- Mixing Bowl
- Grater
Ingredients
Sea Bass
- 4 pieces Sea Bass fillets, skin-on Fresh and firm for best results.
Fresh Spring Onions
- 4-5 stalks Fresh Spring Onions Use both white and green parts.
Fresh Ginger
- 1 thumb-sized piece Fresh Ginger, grated For ginger oil infusion.
Vegetable Oil
- 2 tablespoons Vegetable Oil For frying.
Salt
- 1 teaspoon Salt To season the fish.
Pepper
- to taste Freshly ground black pepper For seasoning.
Instructions
- Rinse the sea bass fillets under cold water and pat dry. Season both sides with salt and pepper.
- Finely slice the spring onions, separating the white parts from the green.
- Grate the ginger using a microplane or fine grater.
- In a small saucepan, heat 3 tablespoons of vegetable oil over medium heat. Add grated ginger and white parts of spring onions. Sauté for 1-2 minutes until fragrant.
- Remove from heat and strain the oil into a bowl, discarding solids.
- In a skillet, heat enough vegetable oil to coat the bottom over medium-high heat. Place fillets skin-side down and cook for 4-5 minutes until skin is crispy.
- Carefully flip the fillets and cook for an additional 3-4 minutes until flesh is opaque.
- Remove from skillet and place on a paper towel-lined plate to absorb excess oil.
- Drizzle ginger oil over the fillets and garnish with green parts of spring onions.
- Serve with steamed jasmine rice or a fresh salad.
Notes
For variations, consider adding chili for heat or citrus for brightness.