This dish leans into clean, aromatic flavors—sweet sea bass, sharp ginger, and fragrant scallions, all brought together with a quick fry and a glossy sauce.
🐟 Ginger Onion Fried Sea Bass
🧾 Ingredients
- 2 sea bass fillets (about 150–200 g each)
- 2 tbsp oil (vegetable or peanut)
- 1 thumb-sized piece ginger, julienned
- 3–4 green onions (scallions), cut into 2-inch pieces
- 2 cloves garlic, sliced
For the sauce:
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sugar
- 1 tbsp Shaoxing wine (or dry sherry)
- 2–3 tbsp water or stock
- ½ tsp sesame oil
Optional:
- White pepper
- Chili flakes for a little heat
👩🍳 Instructions
1. Prep the fish
Pat the sea bass dry and lightly season with salt and white pepper.
2. Fry the fish
Heat oil in a pan over medium-high heat.
Place the fillets skin-side down and fry until crispy (about 3–4 minutes). Flip and cook another 2–3 minutes until just cooked through. Remove and set aside.
3. Build the aromatics
In the same pan, add a little more oil if needed.
Stir-fry ginger, garlic, and green onions for about 1 minute until fragrant.
4. Make the sauce
Pour in soy sauce, oyster sauce, sugar, Shaoxing wine, and water. Let it bubble for a minute.
5. Combine
Return the fish to the pan and spoon the sauce over it. Let everything coat and heat through for 1–2 minutes.
6. Finish
Drizzle sesame oil on top and serve immediately.
🍽️ Serving Suggestions
- Steamed jasmine rice
- Stir-fried greens (like bok choy or Chinese broccoli)
- Light cucumber salad for contrast
✨ Tips
- Don’t move the fish too early—this helps get a crispy skin.
- Fresh ginger is key here; it defines the dish.
- You can substitute with snapper or cod if sea bass isn’t available.
Light, savory, and fragrant—this is the kind of dish that feels restaurant-quality but is very achievable at home. If you want, I can show you a steamed Cantonese-style version instead.