Chinese Crispy Ginger Sea Bass

  • 2 servings
  • 15 mins to prepare
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  • For the fish
  • 1 thumb sized piece of ginger, grated
  • 1 garlic clove, crushed
  • 1 tsp cracked black pepper
  • 1/4 tsp five-spice powder
  • 1 tbsp vegetable oil
  • 1 whole sea bass, scaled and cleaner, or 2 fillets
  • 20g cornflour
  • 150ml veg oil to fry
  • To garnish
  • 1 tbsp sesame oil
  • 1 tbsp soy sauce
  • 1 bunch spring onions, thinly sliced
  • 1 red chilli, thinly sliced
  • 1 tsp sesame seeds
  • 1 small handful coriander, chopped
  • To serve
  • 1 lime, cut into wedges



  1. For the fish, mix together the ginger, garlic, black pepper, five-spice and 1 tbsp of veg oil.
  2. Slice the whole fish each side with 4/5 cuts and rub the marinade into the fish, making sure you get it into the slices you’ve made.
  3. Coat the fish in the cornflour on a plate and rest for 5 minutes.
  4. Heat up the veg oil in a deep sided frying pan and carefully place the
    fish in to fry.
  5. Turn the fish after 3 minutes and continue to cook until crisp and fully cooked through or to the bone.
  6. Remove the fish from the oil and drain on kitchen paper.
  7. Place onto a hot plate and add the garnish ingredients.
  8. Serve with lime wedges.

CHEF’S TIP This recipe works great with king prawns, mackerel or sea bream.

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