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Crispy skin sea bass fillet topped with ginger scallion oil, scallion greens and julienned ginger on a white plate

Sea Bass with Ginger Scallion Oil: Crispy Skin, Fast

Skin-on sea bass seared in a dry skillet until crisp, finished with a hot pour of ginger scallion oil.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian-inspired
Calories: 380
Ingredients Method Notes

Ingredients
  

For the Sea Bass
  • 4 Sea bass fillets, skin on fillets (150-170 g each); pat very dry before seasoning
  • 1/2 tsp Fine sea salt
  • 1/4 tsp White pepper black pepper works too
  • 2 tbsp Neutral oil (grapeseed or avocado) for searing
For the Ginger Scallion Oil
  • 3 tbsp Fresh ginger, peeled and finely julienned (about 30 g)
  • 6 Scallions, thinly sliced whites and greens separated
  • 1/3 cup Neutral oil (grapeseed or avocado) / 80 ml
  • 1 tbsp Soy sauce swap tamari for gluten free
  • 1 tsp Toasted sesame oil
  • 1/4 tsp Sugar balances the soy sauce
  • Flaky salt to finish

Method
 

Prep the Fish
  1. Pat sea bass fillets dry with paper towels, then pat again right before cooking. Season the flesh side with salt and white pepper, leaving the skin bare.
Make the Ginger Scallion Oil
  1. Put the julienned ginger and scallion whites in a heatproof bowl.
  2. Heat the 1/3 cup neutral oil in a small saucepan until shimmering, about 375 F / 190 C, then pour it over the ginger and scallion whites. It should sizzle loudly for a few seconds.
  3. Stir in the soy sauce, sesame oil, sugar and scallion greens. Set aside to steep while you cook the fish.
Sear the Sea Bass
  1. Heat 2 tbsp neutral oil in a 10-inch skillet over medium-high heat until it shimmers.
  2. Lay the fillets skin-side down, pressing flat with a fish spatula for 30 seconds so the skin doesn't curl.
  3. Cook undisturbed for 4 to 5 minutes until the skin is crisp and releases cleanly from the pan.
  4. Flip and cook flesh-side down for 2 to 3 minutes, until the fish is opaque throughout, flakes easily with a fork, and reaches 145 F / 63 C at the thickest point.
  5. Rest the fish for 2 minutes, then plate skin-side up and spoon the warm ginger scallion oil over each fillet.

Notes

  • Score skin lightly if fillets curl during searing.
  • Don't crowd the pan, sear in batches if needed.
  • Reserve extra ginger scallion oil for noodles or steamed vegetables.
  • Rest fish 2 minutes off heat before saucing to keep juices in.