Chinese Crispy Sea Bass (Printer-Friendly)

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

# 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:

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

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

Back