Here’s my recipe for Sea Bass with Ginger and Spring Onion. Cornwall is renowned for having a diverse marine ecosystem. It’s a great spot for catching sea bass. Sea bass thrive in the coastal seas around Cornwall .They are frequently spotted in the area’s rocky coves and estuaries.
- 2 sea bass fillets
- 1 tablespoon vegetable oil
- 2 tablespoons fresh ginger, minced
- 3 spring onions (scallions), sliced diagonally
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon rice vinegar
- One teaspoon sugar
- Salt and pepper to taste
- Fresh cilantro leaves for garnish (optional)
Sea Bass with Ginger and Spring Onion
- Pat dry the sea bass fillets with paper towels and season them with salt and pepper on both sides.
- Heat the vegetable oil in a large skillet over medium-high heat.
- Add the sea bass fillets to the skillet, skin side down. Cook for about 3-4 minutes until the skin is crispy and golden brown. Flip the fillets and cook for an additional 2-3 minutes until cooked through. Remove the fillets from the skillet and set them aside.
- In the same skillet, add the minced ginger and sliced spring onions. Stir-fry for about 1-2 minutes until fragrant and the spring onions have softened slightly.
- In a small bowl, whisk together the soy sauce, oyster sauce, rice vinegar, and sugar until well combined.
- Pour the sauce mixture into the skillet with the ginger and spring onions. Stir well and let it simmer for about 1 minute.
- Return the sea bass fillets to the skillet and coat them with the sauce. Cook for an additional 1-2 minutes, allowing the fish to absorb the flavors of the sauce.
- Once the sea bass is heated through, transfer the fillets to a serving plate. Spoon the ginger and spring onion sauce over the top of the fillets.
- Garnish with fresh cilantro leaves if desired.
- Serve the Sea Bass with Ginger and Spring Onion immediately with steamed rice or your choice of side dishes.