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Pan-Fried Sea Bass Chunks

Name: Pan-Fried Sea Bass Chunks
Prep time: 6 min
Cook time: 10 min
Total time: 16 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: 1 (650g) sea bass (California bass); 2-3 small green chili peppers; 1-2 bird's eye chili; 3-5 salt; 10-15 light soy sauce; 5 white sugar; about 1 white pepper powder; 10-15 cornstarch; about 15 cooking oil; 3-5 slices, julienned ginger; 2-3, cut into sections scallions

Chinese dish ready in 16 min using easy-level technique. Simple enough for weeknight cooking.

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Prep: 6m
Cook: 10m
Total: 16m
Servings: 2
Difficulty: Easy
Spice: 1/5
Cuisine: Chinese

IngredientsWhat you'll need for Pan-Fried Sea Bass Chunks

Ingredient	Amount
sea bass (California bass)	1 (650g)
small green chili peppers	2-3
bird's eye chili	1-2
salt	3-5
light soy sauce	10-15
white sugar	5 as needed
white pepper powder	about 1
cornstarch	10-15
cooking oil	about 15
ginger	3-5 slices, julienned
scallions	2-3, cut into sections

sea bass (California bass)1 (650g)
small green chili peppers2-3
bird's eye chili1-2
salt3-5
light soy sauce10-15
white sugar5 as needed
white pepper powderabout 1
cornstarch10-15
cooking oilabout 15
ginger3-5 slices, julienned
scallions2-3, cut into sections

Cooking StepsHow to cook Pan-Fried Sea Bass Chunks step by step

Step 1

Bought a California sea bass. Have the fishmonger clean off the scales, gills, and innards.
Step 2

Rinse clean at home, and trim off the fins and tail.
Step 3

Trim this part off too.
Step 4

Make a cut about 4cm from the tail toward the head.
Step 5

Split the fish into two halves.
Step 6

It would be nice if the fish seller could do this for you.
Step 7

Chop off the fish head.
Step 8

Wear gloves and be careful with the knife.
Step 9

Now separated into the belly side and the backbone side.
Step 10

Chop the fish head into a few pieces.
Step 11

Cut the belly and backbone pieces into 4cm-wide chunks.
Step 12

Prepare the aromatics: small green and red chilies, and ginger.
Step 13

Julienne the ginger, slice the chilies into rings, and prepare some scallion sections.
Step 14

Season the fish chunks: add 3-5g salt.
Step 15

Add 5g white sugar.
Step 16

Add a pinch of white pepper powder.
Step 17

Add two small spoonfuls of light soy sauce, about 13g.
Step 18

Add two small spoonfuls of cornstarch, about 10g. Mix well and marinate for 10 minutes.
Step 19

Heat a non-stick pan and add oil. Place the fish chunks skin-side down. Pan-fry slowly over low heat until fragrant and golden, about 2-3 minutes.
Step 20

Flip and continue pan-frying over low heat.
Step 21

After about 2 minutes, add the chili rings and julienned ginger.
Step 22

Gently shake the pan — the fish should release easily without sticking.
Step 23

Finally, add the scallion sections and a little more cooking oil.
Step 24

Prepare a slurry of 2g cornstarch mixed with 15g water. Pour it into the pan. Cook over medium-high heat for 10 seconds, then plate and serve.
Step 25

Delicious!
Step 26

Simple and satisfying.

Ingredients

1 (650g) sea bass (California bass)
2-3 small green chili peppers
1-2 bird's eye chili
3-5 salt
10-15 light soy sauce
5 as needed white sugar
about 1 white pepper powder
10-15 cornstarch
about 15 cooking oil
3-5 slices, julienned ginger
2-3, cut into sections scallions

Instructions

Bought a California sea bass. Have the fishmonger clean off the scales, gills, and innards.
Rinse clean at home, and trim off the fins and tail.
Trim this part off too.
Make a cut about 4cm from the tail toward the head.
Split the fish into two halves.
It would be nice if the fish seller could do this for you.
Chop off the fish head.
Wear gloves and be careful with the knife.
Now separated into the belly side and the backbone side.
Chop the fish head into a few pieces.
Cut the belly and backbone pieces into 4cm-wide chunks.
Prepare the aromatics: small green and red chilies, and ginger.
Julienne the ginger, slice the chilies into rings, and prepare some scallion sections.
Season the fish chunks: add 3-5g salt.
Add 5g white sugar.
Add a pinch of white pepper powder.
Add two small spoonfuls of light soy sauce, about 13g.
Add two small spoonfuls of cornstarch, about 10g. Mix well and marinate for 10 minutes.
Heat a non-stick pan and add oil. Place the fish chunks skin-side down. Pan-fry slowly over low heat until fragrant and golden, about 2-3 minutes.
Flip and continue pan-frying over low heat.
After about 2 minutes, add the chili rings and julienned ginger.
Gently shake the pan — the fish should release easily without sticking.
Finally, add the scallion sections and a little more cooking oil.
Prepare a slurry of 2g cornstarch mixed with 15g water. Pour it into the pan. Cook over medium-high heat for 10 seconds, then plate and serve.
Delicious!
Simple and satisfying.

Recipe Details

Common Questions

How can I make this spicier?

Add chili oil or chili crisp to taste, or include dried red chilies during cooking. A dash of Sichuan peppercorn adds a different kind of heat.

Gallery

Pan-Fried Sea Bass Chunks

IngredientsWhat you'll need for Pan-Fried Sea Bass Chunks

Cooking StepsHow to cook Pan-Fried Sea Bass Chunks step by step