Dinner · Vietnamese

Crispy Sea Bass with Sizzled Ginger, Chili and Scallions

Maya Chen

Recipe by Maya Chen

Weeknight & global cooking · July 20, 2026

This is proof that showstopper dinners don't need a long list of steps. You pan-sear sea bass until the skin shatters like glass, then crown it with a quick hot-oil topping of ginger, garlic, chili, and scallions. It comes together in about 20 minutes and tastes like something from your favorite Vietnamese spot.

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Crispy Sea Bass with Sizzled Ginger, Chili and Scallions

Why you'll love this

  • Restaurant-worthy crispy skin in about 20 minutes
  • Just seven ingredients with huge flavor
  • Naturally light and low-carb
  • The hot-oil topping works on almost any fish

EveryDayMeal recipe

Crispy Sea Bass with Sizzled Ginger, Chili and Scallions

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

Ingredients

  • 6 sea bass fillets
  • 3 tablespoons sunflower oil
  • 1 large knob (about 2 inches) fresh ginger, peeled and cut into matchsticks
  • 3 garlic cloves, thinly sliced
  • 3 large red chilies, thinly shredded
  • 1 bunch scallions, shredded
  • 1 tablespoon soy sauce
  • to taste salt and pepper

Equipment

  • Heavy-based skillet
  • Sharp knife
  • Fish spatula
  • Cutting board

Instructions

  1. Pat the 6 sea bass fillets dry, then season both sides with salt and pepper. Slash the skin of each fillet 3 times with a sharp knife so it stays flat and cooks evenly in the pan.
  2. Heat a heavy skillet over medium-high heat and add 1 tablespoon of the sunflower oil, swirling to coat the bottom.
  3. When the oil shimmers, lay the fillets in skin-side down and press gently for a few seconds so they don't curl. Fry for about 5 minutes until the skin is deeply golden and crisp; the flesh will turn opaque almost all the way through.
  4. Flip the fillets and cook just 30 seconds to 1 minute more, then move them to a warm serving plate. Work in 2 batches so the pan stays hot and the skin crisps instead of steaming.
  5. Add the remaining 2 tablespoons oil to the pan and fry the ginger matchsticks, sliced garlic, and shredded chilies for about 2 minutes, stirring, until fragrant and lightly golden but not burnt.
  6. Pull the pan off the heat and toss in the shredded scallions, letting the residual heat wilt them slightly. Splash the fish with 1 tablespoon soy sauce, then spoon the sizzling ginger mixture and its oil over the top and serve right away.

Tips from the kitchen

  • Dry the fish skin thoroughly with paper towels before searing. Any surface moisture will steam the skin and keep it from crisping.
  • Resist the urge to move the fillets while they cook skin-side down. Let them sit undisturbed so the skin releases naturally and turns golden.
  • The topping goes from golden to burnt fast, so keep the aromatics moving and pull the pan off the heat the moment they color.

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

Make it your own

  • Swap sea bass for snapper, cod, or salmon fillets, adjusting the sear time for thickness.
  • Use tamari in place of soy sauce for a gluten-free version.
  • Add a squeeze of lime and a handful of cilantro over the top for extra brightness.

Storing & make-ahead

Sea bass is best eaten fresh while the skin is crisp. Store leftovers in an airtight container in the fridge for up to 1 day and reheat gently in a hot skillet, skin-side down, to revive some crunch. Avoid the microwave, which softens the skin.

Good to know

How do I know the fish is done?
The flesh should turn opaque and flake easily with a fork. Most of the cooking happens skin-side down, so it needs only a brief flip to finish.
Can I use skinless fillets?
Yes, but you'll miss the signature crisp skin. Cook skinless fillets a bit less on each side and handle them carefully as they're more delicate.
Why did my skin stick to the pan?
The pan or oil probably wasn't hot enough, or the fillets were moved too soon. Heat the oil until it shimmers and let the skin sear undisturbed until it releases on its own.
How spicy is this?
With three red chilies it has a noticeable kick. Remove the seeds or use fewer chilies for a milder dish.

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