Mediterranean Ginger Onion Fried Sea Bass
This recipe gives sea bass a Mediterranean-Asian fusion twist with fresh ginger, garlic, scallions, and a light soy-based sauce. The fish is lightly coated, pan-fried until crisp, and then tossed with a fragrant ginger-onion stir-fry. It’s light, flavorful, and perfect with rice or steamed vegetables.
Time:
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
Yield: 2–4 servings
Ingredients
For the Fish
4 sea bass fillets (6–8 oz each), cut into bite-sized pieces
2 tbsp soy sauce
1 tbsp rice wine (optional)
1 tsp sesame oil
½ tsp salt
¼ tsp white pepper (or black pepper)
2 tbsp cornstarch
2 tbsp vegetable oil (for frying fish)
For the Ginger Onion Stir-Fry
2 tbsp vegetable oil
¼ cup fresh ginger, shredded (or finely sliced)
3 cloves garlic, minced
½ cup green onions (scallions), chopped
2 tbsp soy sauce
1 tbsp oyster sauce (optional)
1 tsp sugar
Salt and pepper, to taste
Instructions
Marinate the fish: In a bowl, combine sea bass pieces with soy sauce, rice wine, sesame oil, salt, and white pepper. Let marinate for 10 minutes.
Coat the fish: Toss marinated fish with cornstarch until lightly coated. This helps create a crispy exterior.
Pan-fry the fish: Heat 2 tbsp vegetable oil in a nonstick or cast-iron pan over medium-high heat. Add the fish pieces in batches and fry until golden and just cooked through (about 2–3 minutes per side). Remove and set aside on a paper towel-lined plate.
Make the ginger onion stir-fry: In a clean pan or wok, heat 2 tbsp vegetable oil. Add shredded ginger and cook until fragrant and lightly golden, about 1–2 minutes. Add garlic and green onions, stir-frying briefly.
Season the sauce: Stir in soy sauce, oyster sauce (if using), sugar, and a splash of water if needed to thin the sauce. Adjust with salt and pepper.
Combine: Gently return the fried fish pieces to the pan, tossing carefully so they’re coated in the ginger-onion mixture without breaking apart.
Finish & serve: Drizzle with a few drops of sesame oil, garnish with extra chopped green onions, and serve hot with steamed rice or sautéed vegetables.
Tips
Crispier fish: Make sure the pan and oil are hot before adding the fish. Fry in small batches so the pieces don’t steam.
Don’t overcook: Sea bass cooks quickly. Fry until just golden on the outside and opaque in the center.
Ginger prep: For the best flavor, slice ginger into thin matchsticks instead of mincing—it gives a stronger aroma and a pleasant bite.
Sauce balance: Taste before serving. If it’s too salty, add a splash of water or rice wine; if too mild, increase soy or oyster sauce.
Gentle tossing: Fold the fish into the sauce carefully with a spatula or chopsticks to avoid breaking delicate fillets.
Variations
Different fish: Swap sea bass for snapper, cod, halibut, or tilapia—just adjust cooking time depending on thickness.
Spicy kick: Add fresh chili slices or a pinch of chili flakes to the stir-fry for heat.
Extra Mediterranean touch: Toss in olives, capers, or a squeeze of lemon juice at the end for brightness.
Vegetable boost: Add bell peppers, snow peas, or zucchini to the ginger-onion stir-fry for a more complete dish.
Healthier option: Instead of pan-frying, lightly sear the fish with less oil or bake it, then combine with the stir-fry sauce.
Gluten-free: Use tamari instead of soy sauce and ensure oyster sauce is gluten-free.
Q&A
Q: Can I use whole sea bass instead of fillets?
A: Yes. You can score a whole cleaned sea bass, marinate it, and pan-fry or shallow-fry it before adding the ginger-onion stir-fry on top. Just adjust cooking time for the larger size.
Q: Do I have to use cornstarch?
A: Cornstarch gives the fish a light crisp coating and helps the sauce cling. You can skip it if you prefer a lighter, less crispy result.
Q: What side dishes go best with this?
A: Steamed jasmine rice or basmati rice is classic. You can also serve it with couscous, roasted vegetables, or a fresh Mediterranean salad.
Q: Can I make this dish ahead of time?
A: It’s best eaten fresh so the fish stays crisp. You can prep the ginger-onion sauce in advance and fry the fish just before serving.
Q: Is oyster sauce necessary?
A: No, it’s optional. It adds depth and sweetness, but soy sauce alone works fine.
Nutrition
(per serving, based on 4 servings)
(with sea bass fillets, soy sauce, ginger, garlic, green onions, and light pan-frying)
Calories: ~280 kcal
Protein: 30 g
Fat: 13 g
Carbohydrates: 7 g
Fiber: 1 g
Sodium: ~750 mg
Values may vary depending on amount of oil absorbed and whether oyster sauce is used.
Conclusion
Mediterranean Ginger Onion Fried Sea Bass is a light yet flavorful dish that highlights the delicate texture of sea bass with the punch of ginger, garlic, and green onions. The crispy coating contrasts beautifully with the aromatic sauce, making it a perfect balance of freshness and savoriness. Whether paired with rice, couscous, or vegetables, this dish brings together Mediterranean brightness with Asian-style flavors for a versatile and elegant meal.