Sea bass with sizzled ginger, chilli & spring onions
Contains allergens
Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.
- Author
- TheMealDB
- Preparation time
- Flexible
- Servings
- 2 (estimated)
Nutrition facts
- Protein50 %74 g
- Carbs5 %8 g
- Fat44 %29 g
The percentage shows how much of the calories each macronutrient provides.
| Nutrient | Per serving | Per 100 g |
|---|---|---|
| Calories | 594 kcal | 122 kcal |
| Protein | 74 g | 15.2 g |
| Carbs | 8 g | 1.6 g |
| Fat | 29 g | 6 g |
One serving is about 487 g of raw ingredients; values per 100 g are based on that weight.
Estimated from the ingredient list · Values may vary depending on cooking method and product brand.
Guide indicators
- Estimated difficulty20/100
- Recipe completeness45/100
- Nutrition reliability
- High
Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.
Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).
Summary
Seafood - Vietnamese
Ingredients
- 1 tablespoon Soy sauce
- pieces Ginger
- 3 Red Chilli (Large)
- 3 tablespoons Sunflower Oil
- 3 Garlic Clove (sliced thinly)
- bunches Spring Onions
- 6 Sea Bass Fillets
Instructions
Season 6 sea bass fillets with salt and pepper, then slash the skin 3 times.
Heat a heavy-based frying pan and add 1 tbsp sunflower oil.
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.
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.
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.
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.
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