Vietnamese cuisine
Sea bass with sizzled ginger, chilli & spring onions
Savor the vibrant flavors of Vietnamese cuisine in this sea bass dish sizzled with ginger and chili.
Experience a burst of flavor with this Vietnamese-inspired sea bass cooked to perfection with fiery ginger, spicy chili, and crisp spring onions. The tender fish pairs beautifully with a side of steamed vegetables and jasmine rice.
Method
- 1
step 1
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Season 6 sea bass fillets with salt and pepper, then slash the skin 3 times.
- 3
step 2
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Heat a heavy-based frying pan and add 1 tbsp sunflower oil.
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step 3
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Once hot, fry the sea bass fillets, skin-side down, for 5 mins or until the skin is very crisp and golden. The fish will be almost cooked through.
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step 4
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Turn over, cook for another 30 seconds - 1 minute, then transfer to a serving plate and keep warm. You’ll need to fry the sea bass fillets in 2 batches.
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step 5
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Heat 2 tbsp sunflower oil, then fry the large knob of peeled ginger, cut into matchsticks, 3 thinly sliced garlic cloves and 3 thinly shredded red chillies for about 2 mins until golden.
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step 6
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Take off the heat and toss in the bunch of shredded spring onions. Splash the fish with 1 tbsp soy sauce and spoon over the contents of the pan.
FAQ
Is «Sea bass with sizzled ginger, chilli & spring onions» gluten-free?
It may contain gluten — check the ingredients and pick gluten-free alternatives.
How many calories and carbs are in a serving of «Sea bass with sizzled ginger, chilli & spring onions»?
One serving has 413 kcal, 30.5 g carbs, 12.4 g protein and 25 g fat. The recipe makes 3 servings.
Is «Sea bass with sizzled ginger, chilli & spring onions» suitable for gestational diabetes (GDM)?
Suitable for a carb-controlled diet. Carb load: умеренная. This is not medical advice — with GDM, check with your doctor and glucose meter.