Description
A delightful and quick recipe featuring crispy sea bass, tender onions, and zesty ginger that fills your kitchen with mouthwatering aromas.
Ingredients
- 4 sea bass fillets (or other white fish), skin on
- 1 tablespoon vegetable oil
- 1 tablespoon butter (optional, for added flavor)
- 1 medium onion, thinly sliced
- 2-inch piece of ginger, peeled and thinly sliced
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon rice wine (or dry sherry)
- 1 teaspoon sugar
- 1 tablespoon lemon juice
- Optional: red chili slices, for spice
- Garnish: chopped green onions, cilantro leaves
Instructions
- Pat the sea bass fillets dry with paper towels and season with salt and pepper. Score the skin to prevent curling.
- Heat oil (and butter, if using) in a skillet. Add onion and ginger; stir-fry until soft, about 5-7 minutes. Add garlic and red chili; stir-fry for an additional minute. Remove from skillet.
- In the same skillet, cook sea bass fillets skin-side down for 5-7 minutes until crispy. Flip and cook for another 2-3 minutes until cooked through.
- Combine soy sauce, rice wine, sugar, and lemon juice in a bowl.
- Return onion and ginger to the skillet, pour sauce over fish, and simmer for a minute. Garnish with green onions or cilantro and serve with rice or steamed vegetables.
Notes
Storage tip: Leftovers can be stored in an airtight container in the fridge for about 2 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 60mg