Sea bass with sizzled ginger, chilli & spring onions
Sea bass with sizzled ginger, chilli & spring onions from Vietnam. Times were inferred from the source steps.
Imported from TheMealDB. Times and card copy were filled in for this listing, not kitchen-tested.
0 people cooked this in the public kitchen yet. Kitchen-tested by I Want Some Food. Not a purchased rating.
- Prep
- 15 min
- Cook
- 8 min
- Total
- 23 min
- Difficulty
- Medium
- Spice
- Mild
- Cost
- Weeknight budget$8–16 USD · indicative, not a store price
About
Sea bass with sizzled ginger, chilli & spring onions is listed as seafood from Vietnam. The steps below are the imported TheMealDB method, not an editorial rewrite. Times shown were read from those steps.
Ingredients
- Firm white fish6
- Sunflower Oil44 ml
- Gingerto taste
- Garlic3 clove
- Fresh chilli3
- Spring onionto taste
- Soy sauce15 ml
Scaling multiplies the written quantities. Baking still prefers a scale.
Steps
Step 1
Season 6 sea bass fillets with salt and pepper, then slash the skin 3 times.
Step 2
Heat a heavy-based frying pan and add 1 tbsp sunflower oil.
Step 3
Once hot, fry the sea bass fillets, skin-side down, for 5 mins or until the skin is very crisp and golden. The fish will be almost cooked through.
5 minStep 4
Turn over, cook for another 30 seconds - 1 minute, then transfer to a serving plate and keep warm. You’ll need to fry the sea bass fillets in 2 batches.
1 minStep 5
Heat 2 tbsp sunflower oil, then fry the large knob of peeled ginger, cut into matchsticks, 3 thinly sliced garlic cloves and 3 thinly shredded red chillies for about 2 mins until golden.
2 minStep 6
Take off the heat and toss in the bunch of shredded spring onions. Splash the fish with 1 tbsp soy sauce and spoon over the contents of the pan.
Adapt this recipe
The canonical recipe stays intact. Personal versions are labelled. Serving changes are maths, not AI.
Adaptations · 0 / 15 used. Resets 24 August.
Substitutions
garlic (garlic powder or a pinch of onion) → garlic powder or a pinch of onion
1 clove ≈ ¼ tsp garlic powder. The fresh bite will be missing.
chilli (paprika or chilli flakes) → paprika or chilli flakes
Paprika is milder and sweeter. Add cayenne if you still want heat.
onion → shallot
Shallots are sweeter. Use the same volume, or a little extra onion if that is what you have.
Tips
- Times on this listing were inferred from the imported method, not kitchen-tested.
History & culture
Editorial cultural notes have not been written for this imported dish.
Editorial history has not been written for this imported dish.
Inspired by
Provenance: Imported. Initial recipe data sourced from TheMealDB and adapted/reviewed by I Want Some Food. Times on this listing were inferred from the imported method, not kitchen-tested.
Questions about this recipe
Answers taken from this dish's times, amounts, swaps and tips — not a chatbot.
How long does Sea bass with sizzled ginger, chilli & spring onions take?
23 min all in — 15 min prep, 8 min cook. That is the time on this recipe, not a guess.
How many does it serve?
The recipe is written for 4 servings. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Medium.
How spicy is it?
Mild.
What allergens should I watch?
This recipe is labelled for Fish, Soy, Wheat. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Pescatarian, Dairy-free, Nut-free.
What does it cost to cook?
Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Frying pan.
How much salt do I put in?
This recipe does not list salt as its own ingredient. Saltiness comes from Soy sauce — 1 tbsp. Taste at the end rather than adding a number we did not write.
How much soy sauce?
1 tbsp of Soy sauce.
What can I use instead?
garlic (garlic powder or a pinch of onion) → garlic powder or a pinch of onion. 1 clove ≈ ¼ tsp garlic powder. The fresh bite will be missing. chilli (paprika or chilli flakes) → paprika or chilli flakes. Paprika is milder and sweeter. Add cayenne if you still want heat. onion → shallot. Shallots are sweeter. Use the same volume, or a little extra onion if that is what you have.
Any tips from this recipe?
Times on this listing were inferred from the imported method, not kitchen-tested.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.