Dinner · Vietnamese

Crispy Sea Bass with Sizzled Ginger, Chili and Scallions

Maya Chen

Recipe by Maya Chen

Weeknight & global cooking · October 11, 2026

This is proof that a restaurant-worthy dinner can come together in about 20 minutes. Crisp-skinned sea bass gets topped with a hot, fragrant pile of ginger, garlic, chili, and scallions, all finished with a splash of soy. It's light, bright, and feels special without any fuss.

Jump to recipe
Crispy Sea Bass with Sizzled Ginger, Chili and Scallions

Why you'll love this

  • On the table in about 20 minutes.
  • Crisp skin and a bright, punchy topping that tastes like takeout.
  • Naturally light and high in protein.
  • Easy to make gluten-free with tamari.

EveryDayMeal recipe

Crispy Sea Bass with Sizzled Ginger, Chili and Scallions

Prep
10m
Cook
12m
Total
22m
Serves
6
Level
Easy

Ingredients

  • 6 sea bass fillets
  • 3 tablespoons sunflower oil
  • 1 thumb-sized piece fresh ginger, peeled and cut into matchsticks
  • 3 garlic cloves, thinly sliced
  • 3 large red chilies, thinly sliced
  • 1 bunch scallions, shredded
  • 1 tablespoon soy sauce
  • to taste salt and pepper

Equipment

  • Heavy-based skillet
  • Sharp knife
  • Fish spatula
  • Serving platter

Instructions

  1. Pat the sea bass fillets dry and season both sides with salt and pepper, then make 3 shallow slashes across the skin of each so they cook flat and crisp evenly.
  2. Heat a heavy skillet over medium-high and add 1 tablespoon of the sunflower oil, letting it get shimmering hot before the fish goes in.
  3. Lay the fillets skin-side down (in 2 batches so the pan isn't crowded) and fry for about 5 minutes until the skin is deeply golden and crisp. The flesh will look almost cooked through from the side.
  4. Flip each fillet and cook just 30 seconds to 1 minute more, then move to a warm serving platter and loosely tent with foil while you finish the rest.
  5. Add the remaining 2 tablespoons oil to the pan and fry the ginger matchsticks, sliced garlic, and chilies for about 2 minutes, stirring often, until golden and fragrant but not burnt.
  6. Pull the pan off the heat and toss in the shredded scallions so they wilt slightly in the residual heat. Splash the fish with the soy sauce, then spoon the sizzled topping over everything and serve right away.

Tips from the kitchen

  • Dry the skin well before seasoning. Any surface moisture steams instead of crisps, so a few seconds with a paper towel makes a big difference.
  • Don't move the fillets once they hit the pan. Let the skin set and release on its own, which gives you that shatter-crisp finish.
  • Slice the ginger, garlic, and chili before you start cooking the fish so the topping comes together in one quick go.

Estimated nutrition per serving: 260 cal · 28g protein · 3g carbs · 15g fat

Make it your own

  • Swap sea bass for snapper, tilapia, or any firm white fish fillet.
  • Use tamari or coconut aminos in place of soy sauce to keep it gluten-free.
  • Add a squeeze of lime and a handful of cilantro over the top for extra brightness.

Storing & make-ahead

Best eaten fresh while the skin is crisp. Leftovers keep in an airtight container in the fridge for up to 1 day. Reheat gently in a skillet skin-side down to revive some crunch, avoiding the microwave.

Good to know

How do I know when the fish is done?
The flesh should turn opaque and flake easily. Since the fillets are thin, most of the cooking happens on the skin side, with just a quick flip to finish.
Can I make this less spicy?
Yes. Remove the chili seeds and membranes, or use just 1 chili. The ginger and scallions still give plenty of flavor.
What should I serve with it?
Steamed jasmine rice and a simple green vegetable like bok choy or snap peas round it out nicely.
Why does my skin stick to the pan?
Usually the pan wasn't hot enough or the fish was moved too soon. Preheat the oil until shimmering and let the skin cook undisturbed until it releases on its own.

Related recipes