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Crispy ginger and spring onion sea bass recipe

Crispy ginger and spring onion sea bass recipe

2 ratings

Chef Kwoklyn says: “Fish is a staple during New Year celebrations. The word for fish in Chinese sounds similar to the word for “surplus”, heralding a wish for good fortune in the coming year.” See method

  • Serves 2
  • Takes 20 mins
  • 416 calories / serving
  • Dairy-free


  • 250g pack pak choi, halved lengthways
  • 3 tbsp vegetable oil
  • 180g pack sea bass fillets
  • 7cm piece ginger, peeled and cut into matchsticks
  • 6 spring onions, whites and greens separated, cut into 5cm lengths and thinly sliced lengthways
  • 1 red chilli, thinly sliced (optional)

For the sauce

  • 2 tbsp reduced-salt soy sauce, plus 1 tsp
  • 1 tbsp oyster sauce
  • 1½ tbsp granulated sugar
  • ½ tsp sesame oil
If you don't have sea bass, try using another white fish

Each serving contains

  • Energy

  • Fat

    31g 44%
  • Saturates

    4g 18%
  • Sugars

    10g 11%
  • Salt

    1.8g 29%

of the reference intake
Carbohydrate 12.5g Protein 20.8g Fibre 2.7g


  1. Mix the sauce ingredients with 120ml water in a bowl. 
  2. Boil the pak choi in a large pan of water for 1-2 mins until tender. Drain and set aside.
  3. Heat 1 tbsp oil in a wok over a medium-high heat. Fry the fish, skin-side down, for 3-4 mins until crispy. Turn and cook for another 30 secs until cooked through, then transfer to a plate.
  4. Add the pak choi to the empty wok and cook for 1-2 mins to char the edges; flip and cook for another 1-2 mins to char again. Transfer to a serving plate.
  5. Add the remaining oil to the wok and fry the ginger for 2-3 mins until crispy, then add the spring onion whites and fry for 1 min until fragrant. Add the sauce and bring to the boil.
  6. Add the sea bass to the serving plate, pour over the sauce, then top with the spring onion greens and sliced chilli, if using, to serve. 

Tip: Any slim fish fillet would work here: swap the sea bass for basa.

See more Lunar New Year recipes

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