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Panfried Seabass with Sizzled Ginger, Chilli and Spring Onions

For a delectable and healthy meal, try out this Panfried Sea Bass with Sizzled Ginger, Chilli & Spring Onions recipe. You can get fresh seabass fillets from our online store.

Ingredients (serves 6)

  • 6 sea bass fillets (about 140g/5oz each), skin on and scaled
  • About 3 tbsp sunflower oil
  • Large knob of ginger, peeled and shredded into matchsticks
  • 3 garlic cloves, thinly sliced
  • 3 fresh red chillies, deseeded and thinly shredded
  • Bunch of spring onions, shredded long-ways
  • 1 tbsp soy sauce


  • Season the sea bass fillets with salt and pepper, then slash the skin 3 times.
  • Heat a heavy-based frying pan and add 1 tbsp sunflower oil.
  • Once hot, fry the sea bass fillets, skin-side down, for 5 minutes or until the skin is very crisp and golden. The fish will be almost cooked through.
  • Turn the fillets over and cook for another 30 seconds to 1 minute. Transfer the cooked fillets to a serving plate and keep them warm. You will need to fry the fillets in 2 batches.
  • Heat 2 tbsp sunflower oil in the pan, then add the peeled and matchstick-cut ginger, thinly sliced garlic cloves, and shredded red chillies. Fry for about 2 minutes until they turn golden.
  • Remove the pan from heat and toss in the shredded spring onions. Splash the cooked fish with 1 tbsp soy sauce and spoon over the contents of the pan.