Pan-fried sea bass with ginger and spring onion
Serves: 4
Prep time: 15 minsTotal time: 
Recipe photograph by Toby Scott
Pan-fried sea bass with ginger and spring onion
Recipe by Lisa Tse
Serves: 4
Prep time: 15 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
364Kcal
Fat
26gr
Saturates
4gr
Carbs
2gr
Sugars
2gr
Fibre
0gr
Protein
31gr
Salt
1gr
Lisa Tse
CEO of award-winning Manchester restaurant Sweet Mandarin and chief sauce maker of Sweet Mandarin Sauces, Lisa is also a co-author of three Chinese cookbooks with her sister Helen Tse.
See more of Lisa Tse’s recipes
Lisa Tse
CEO of award-winning Manchester restaurant Sweet Mandarin and chief sauce maker of Sweet Mandarin Sauces, Lisa is also a co-author of three Chinese cookbooks with her sister Helen Tse.
See more of Lisa Tse’s recipes
Ingredients
- 50g root ginger
- 2 tbsp vegetable oil
- 2 red chillies, deseeded and sliced into thin strips
- 4 sea bass fillets
- 3 spring onions, thinly sliced
- 2 tbsp sesame oil
- 4 tsp light soy sauce
Step by step
Get ahead
Prepare the ginger and chilli up to 2 hours ahead. Keep at room temperature.
- Peel the ginger using a teaspoon, this will ensure you don't waste the flesh. Slice the ginger into thin matchsticks.
- Heat the vegetable oil in a large nonstick frying pan, add the ginger and chilli and fry for 2-3 minutes until crisp, then lift out onto kitchen paper to drain.
- Season the sea bass lightly with salt, add to the same pan skin-side down and cook over a medium-high heat for about 3 minutes until crisp, then turn and cook for 1 minute. Transfer to a warmed platter and scatter the spring onions on top of the fish.
- Pour off any oil left in the pan, then add the sesame oil and heat until almost smoking. Spoon this over the fish and spring onions. Drizzle with soy, top with the crispy ginger and chilli then serve immediately.
