Stir-Fried Sea Bass with Ginger and Spring Onions

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A quick stir-fry featuring delicate sea bass fillets with aromatic ginger and fresh spring onions, inspired by coastal British seafood flavors. This British-inspired seafood recipe, ready in about 22 minutes, pairs sea bass fillets, vegetable oil, fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 12 min Serves 4 British cuisine 280 cal/serving

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Ingredients

4 fillets (about 6 oz each, skin on) sea bass fillets
3 tbsp vegetable oil
2 tbsp, finely julienned fresh ginger
6, trimmed and cut into 2-inch lengths spring onions
2 tbsp soy sauce
1 tbsp rice wine vinegar
1 tsp honey
1/2 tsp freshly ground black pepper
1/4 tsp (optional) red chili flakes

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Instructions

Step 1: Pat dry 4 sea bass fillets and season both sides with 1/2 tsp freshly ground black pepper.
Step 2: Heat 3 tbsp vegetable oil in a large non-stick skillet over medium-high heat. Place fillets skin-side down and cook for 4-5 minutes until skin is crisp and golden.
Step 3: Carefully flip fillets and cook for an additional 2 minutes until fish is just opaque and flakes easily.
Step 4: Remove fillets from skillet and set aside.
Step 5: Reduce heat to medium. Add 2 tbsp finely julienned fresh ginger and 6 cut spring onions to the skillet. Stir-fry for 2-3 minutes until fragrant and slightly softened.
Step 6: Mix 2 tbsp soy sauce, 1 tbsp rice wine vinegar, and 1 tsp honey in a small bowl. Pour over the ginger and spring onions, adding 1/4 tsp red chili flakes if using. Stir to combine and cook for 1 minute until sauce is warmed through.
Step 7: Return sea bass fillets to the skillet, spoon sauce over, and heat together for 30 seconds.
Step 8: Serve immediately with steamed rice or greens.