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Sizzling Scallion Sauce Sea Bass

Close-up of a perfectly cooked fillet of sea bass topped with sizzling scallion sauce and served over green vegetables.
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Prepare flavorful sea bass topped with a classic Chinese sizzling scallion and ginger sauce made by pouring hot oil over fresh aromatics.

Ingredients

Scale
  • 2 (6 ounce) sea bass fillets, skin on or off
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1/2 teaspoon white pepper
  • 1 tablespoon vegetable oil for pan-frying
  • 1 cup thinly sliced green onions (scallions), white and green parts separated
  • 2 tablespoons fresh ginger, julienned
  • 1/4 cup neutral cooking oil (like canola or peanut) for sizzling
  • 1 tablespoon light soy sauce (for sauce)
  • 1 teaspoon sugar

Instructions

  1. Pat the sea bass fillets dry with paper towels. Rub both sides of the fish with 1 tablespoon soy sauce, sesame oil, and white pepper. Let it marinate for 10 minutes.
  2. Heat 1 tablespoon of vegetable oil in a non-stick skillet over medium-high heat. Place the sea bass fillets presentation-side down (if skinless) or skin-side down (if skin-on).
  3. Pan-fry for 3 to 4 minutes per side, depending on thickness, until the fish is opaque and cooked through. Remove the fish from the pan and place it on a heatproof serving plate.
  4. While the fish cooks, prepare the sauce base: Sprinkle the julienned ginger and the white parts of the sliced scallions evenly over the hot fish fillets.
  5. In a small saucepan, heat the 1/4 cup of neutral cooking oil over medium heat until it is shimmering and very hot, almost smoking.
  6. Carefully pour the hot oil directly over the ginger and white scallions on top of the fish. It should sizzle loudly.
  7. Immediately sprinkle the remaining green parts of the scallions over the fish.
  8. In a small bowl, mix the 1 tablespoon light soy sauce and 1 teaspoon sugar. Drizzle this mixture evenly over the fish and sauce. Serve immediately.

Notes

  • If you prefer steaming the fish instead of pan-frying, steam for 8 to 10 minutes until cooked, then proceed with topping the fish with aromatics and hot oil.
  • Use fresh, high-quality sea bass for the best texture and flavor.
  • The sizzling sound indicates the oil is hot enough to release the fragrance of the ginger and scallions.

Nutrition

Find it online: https://sundayflavor.com/sizzling-scallion-sauce-sea-bass-recipe/