Chinese Crispy Sea Bass
Crispy sea bass features tender flaky flesh topped with ginger and spring onions, served with a savory soy-based sauce for a bold, aromatic main dish.
Equipment
- 1 large skillet or wok
- 1 tongs or fish spatula
- 1 small saucepan for sauce
- 1 paper towels
Ingredients
- 2 whole sea bass scaled, gutted, cleaned or 2 fillets
- 3 tbsp plain flour or cornstarch
- Salt and white pepper to taste
- 4 tbsp vegetable oil
- 3 spring onions thinly sliced
- 2- inch piece ginger julienned
- 3 cloves garlic thinly sliced
- 3 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 2 tsp sugar
- 2 tbsp water
- 1 tsp sesame oil optional
Instructions
- Pat the fish dry with paper towels and season with salt and white pepper. Lightly coat with flour or cornstarch and shake off excess.
- Heat vegetable oil in a skillet or wok over medium-high heat. Fry the fish for 5 to 7 minutes per side until crispy and golden.
- Remove the fish and drain on paper towels to remove excess oil.
- In a small saucepan, heat 1 tablespoon of oil. Sauté garlic and ginger briefly until fragrant.
- Add light soy sauce, dark soy sauce, sugar, and water. Simmer for 1 to 2 minutes until the sauce slightly reduces.
- Place the crispy fish on a serving plate. Scatter spring onions and extra julienned ginger over the top.
- Pour hot sauce evenly over the fish and drizzle with sesame oil if desired. Serve immediately.
Notes
- Ensure fish is completely dry before coating for extra crispiness.
- Do not overcrowd the pan to maintain heat and crispness.
- Use cornstarch for a lighter, crispier crust.
- Serve immediately to retain texture and flavor.
- Leftovers can be refrigerated and reheated carefully to avoid sogginess.