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Crispy Sea Bass with Ginger

Section: Delicious Seafood Recipes

This Chinese-style dish features sea bass fillets with a crisp coating achieved through a light dusting of cornflour, pan-fried to a golden finish. The fish stays tender inside, complemented by a vibrant sauce made from ginger, garlic, spring onions, and a blend of light and dark soy sauces. The aromatics are briefly sautéed to release their fragrance before being combined with a slightly sweet soy-based glaze. Perfect when served with steamed rice or fresh greens, this dish balances textures and bold savory notes for an easy yet elegant meal.

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Last modified on Mon, 23 Feb 2026 05:53:39 GMT
A plate of food with rice and fish. Pin it
A plate of food with rice and fish. | dinabakery.com

Chinese-style crispy sea bass with ginger and spring onions offers a vibrant and satisfying meal that marries crispy fried fish with aromatic sauce notes. This recipe transforms simple fillets into an impressive dish perfect for both casual dinners and special occasions. The combination of ginger, garlic, soy sauce, and spring onions creates a delightful balance of flavor that feels both fresh and comforting.

I first made this for a family gathering and was surprised by how quickly it disappeared. Now it’s a go-to when I want a fancy meal without much fuss.

Ingredients

  • Two whole sea bass or fillets: fresh fish ensures the best flavor and flaky texture
  • Cornflour: keeps the fish crust light and crispy
  • Salt and white pepper: essential for seasoning and to enhance the natural fish taste
  • Vegetable oil: neutral frying oil helps achieve the perfect golden sear
  • Spring onions: provide a fresh, sharp note that complements the ginger
  • Fresh ginger: the star aromatic ingredient lending warmth and zest
  • Garlic: adds depth and richness to the sauce
  • Light and dark soy sauce: bring saltiness and complexity, opt for quality brands for better flavor
  • Sugar: balances the saltiness with a touch of sweetness
  • Water: to loosen the sauce for glazing
  • Sesame oil (optional): adds a fragrant, nutty finish to the dish

Step-by-Step Instructions

Prep the Fish:
Pat the sea bass fillets dry with a paper towel. Lightly coat each piece evenly with cornflour. This coating is key for creating a crispy exterior while locking in moisture for a tender bite.
Sear the Sea Bass:
Heat 2 to 3 tablespoons of vegetable oil in a large frying pan over medium-high heat until shimmering. Carefully place the fillets in the pan skin-side down if possible. Fry for about 2 to 3 minutes on each side or until the fish develops a golden crust and is cooked through. Remove the fillets from the pan and set aside on a warm plate.
Prepare the Aromatics:
In the same pan with the remaining oil and fish flavor, add the julienned ginger. Sauté for a minute until fragrant and slightly crisp. Toss in the thinly sliced spring onions, cooking for about 30 seconds to soften just slightly. Remove the aromatics from the pan but keep the flavorful oil for the sauce.
Build the Sauce:
Reduce the heat to low and add the light soy sauce, dark soy sauce, sugar, and water to the pan. Stir gently until the sugar dissolves and the sauce begins to bubble and release its aroma. Remove from heat, then stir in sesame oil if using.
Serve:
Arrange the crispy sea bass fillets on a serving platter. Spoon the hot ginger, garlic, and spring onion sauce generously over the top to glaze the fish. Serve at once with steamed rice or fresh vegetables for a complete meal.
A plate of fish with rice and vegetables. Pin it
A plate of fish with rice and vegetables. | dinabakery.com

Fresh ginger is my favorite ingredient here because it completely transforms the dish with its sharp, warming flavor. One time my family insisted I double the sauce because they loved it so much—it has a way of making the meal feel special even on a weekday.

Storage Tips

If you have leftovers, store the fish and sauce separately in airtight containers in the fridge. The fish is best eaten within 24 hours to maintain texture. Reheat gently in a pan to avoid sogginess.

Ingredient Substitutions

White fish like cod, haddock, or tilapia work well if sea bass is unavailable. Adjust cooking time for thinner fillets. Use tamari or gluten-free soy sauce to keep this dish gluten-free. If you don’t have dark soy sauce, add a little oyster sauce or extra light soy to keep the flavor rich.

Serving Suggestions

Serve alongside steamed jasmine rice or fluffy basmati for soaking up the sauce. Light stir-fried greens such as bok choy or snow peas add a refreshing balance. A side of pickled vegetables brings a contrasting tangy crunch.

Cultural Context

A plate of fish with rice. Pin it
A plate of fish with rice. | dinabakery.com

This dish reflects coastal Chinese home cooking with its emphasis on fresh seafood, ginger, and straightforward sauces that highlight natural flavors. It is a great example of how minimal ingredients can deliver maximum taste when cooked with care.

Frequently Asked Questions

→ How do I achieve a crispy skin on the sea bass?

Pat fish dry and lightly coat with cornflour before frying in hot oil. Avoid overcrowding to maintain crispiness.

→ Can I use other fish instead of sea bass?

Yes, white fish like tilapia, cod, or haddock work well. Adjust cooking times for thinner fillets accordingly.

→ What is the role of ginger and spring onions in this dish?

They add a fresh, aromatic punch that complements the fish and deepens the sauce’s flavor profile.

→ Is it possible to bake the sea bass instead of frying?

Absolutely, bake coated fillets at 200°C (400°F) for 12-15 minutes for a crispy exterior without frying.

→ How can I adjust the saltiness of the sauce?

Start with less soy sauce and add gradually to taste, as light soy sauce can be quite salty.

→ Can this dish be adapted for gluten-free diets?

Use gluten-free soy sauce or tamari and ensure the cornflour or starch is certified gluten-free.

Chinese Crispy Sea Bass

Golden crispy sea bass topped with aromatic ginger and spring onions in a savory soy glaze.

Prep Time
5 minutes
Cooking Time
10 minutes
Total Preparation Time
15 minutes
By: Dina

Featured in: Seafood

Difficulty Level: Medium

Cuisine Type: Chinese

Number of Portions: 2 Serving Size (Feeds 2)

Dietary Options: Low-Carb, Dairy-Free

The Ingredients You'll Need

→ Fish

01 2 whole sea bass (scaled, gutted, and cleaned) or 2 fillets
02 3 tbsp cornstarch (for light coating)
03 Salt, to taste
04 White pepper, to taste
05 4 tbsp vegetable oil (for frying)

→ Sauce & Aromatics

06 3 spring onions (scallions), thinly sliced
07 2-inch piece ginger, julienned
08 3 cloves garlic, thinly sliced
09 3 tbsp light soy sauce
10 1 tbsp dark soy sauce
11 2 tsp sugar
12 2 tbsp water
13 1 tsp sesame oil (optional, for garnish)

Step-by-Step Instructions

Step 01

Pat dry the sea bass fillets using paper towels. Lightly coat each fillet with cornstarch to ensure a crispy exterior and moist interior.

Step 02

Heat 2 to 3 tablespoons of vegetable oil in a large frying pan over medium-high heat. Place the fillets skin-side down if applicable. Fry each side for 2 to 3 minutes until golden brown and cooked through. Remove and set aside.

Step 03

In the same pan, add julienned ginger and sauté briefly until fragrant and slightly crispy. Add sliced spring onions and cook for an additional 30 seconds. Remove aromatics and keep the cooking oil and flavors in the pan.

Step 04

Reduce heat and add light soy sauce, dark soy sauce, sesame oil, sugar, and water into the pan. Stir gently to combine and allow the sauce to sizzle briefly to release the aroma. Remove from heat.

Step 05

Arrange seared sea bass fillets on a serving plate. Spoon the hot ginger, garlic, and spring onion sauce evenly over the fillets to glaze. Serve immediately with steamed rice or fresh greens.

Extra Tips

  1. Avoid overcrowding the pan when frying to prevent steaming and ensure a crispy crust.
  2. Adjust saltiness by starting with less soy sauce and adding more to taste.
  3. For gluten-free adaptation, substitute with gluten-free soy sauce or tamari and ensure cornstarch is gluten-free.
  4. Alternative cooking methods include baking coated fillets at 200°C (400°F) for 12-15 minutes.

Tools You'll Need

  • Frying pan
  • Paper towels

Allergy Information

Check ingredient labels to avoid allergens, and speak to an expert if necessary.
  • Contains soy, potential gluten unless gluten-free soy sauce is used
  • Fish allergen present

Nutritional Details (per serving)

These figures are for informational purposes only. Always consult a professional if needed.
  • Calorie Count: ~
  • Fat: ~
  • Carbohydrates: ~
  • Proteins: ~