Main
Crispy Sea Bass with Soy, Ginger and Spring Onion Sauce
15 minServes 2Nutri-Score B€€
B
15 min
15 minCrispy Sea Bass with Soy, Ginger and Spring Onion Sauce
recipe by
Verna eats food & travels
@vernahungrybanana
4 recipes
6 imports
0 cooked
what you need
Ingredients
sea bass fillets (patted dry)Fish2 pieces
corn flour (for light coating)Pantry30 g
ginger (chopped into thin matchsticks)Produce30 g
spring onions (chopped)Produce3 pieces- vegetable oil (for frying)Pantry60 ml
soy saucePantry40 ml- sesame oilPantry10 ml
cooked rice (to serve)Grains300 g
per serving
Nutrition
608kcal
- Carbs
- 45 g
- Proteins
- 23 g
- Fat
- 38 g
what you’ll use
Tools
Frying pan
Mixing bowl
step by step
Method
- Step 1
Prepare the fish and aromatics
- Pat the sea bass fillets dry with kitchen paper.
- Chop the spring onions and ginger.
- Coat the fish lightly in corn flour and dust off the excess.
- Step 2
Fry the ginger and spring onion
- Add oil to a pan over medium heat with the ginger and spring onion.
- Cook until fragrant and crispy, then remove from the pan, keeping the oil.
- Step 3
Make the sauce
- Add the soy sauce and sesame oil to the flavoured oil in the pan.
- Stir and set aside.
- Step 4
Fry the fish
- Cook the coated fillets in the pan until golden and crispy, then remove.
- Step 5
Serve
- Serve the crispy fish over rice.
- Drizzle the sauce generously over the rice and fish.
- Top with the crispy ginger and spring onions.
most cooked first