Ingredients
Scale
- 2 sea bass fillets
- Salt and pepper, to taste
- Cooking oil
- 1 inch ginger, thinly sliced
- 3 spring onions, chopped
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
Instructions
- Season the sea bass fillets with salt and pepper.
- Heat cooking oil in a pan over medium-high heat.
- Place the fillets skin side down and cook until crispy, about 4-5 minutes.
- Flip the fillets and cook for another 2-3 minutes until the fish is cooked through.
- In a separate pan, heat a little oil and sauté ginger and spring onions until fragrant.
- Add soy sauce, rice vinegar, and sesame oil, stirring to combine.
- Serve the crispy sea bass topped with the ginger and spring onion sauce.
Notes
Serve with fluffy rice or steamed vegetables. Leftovers can be stored in an airtight container for up to two days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: Asian
- Diet: Pescatarian
Nutrition
- Serving Size: 1 fillet
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 60mg