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–+ servings
Chilean Sea Bass With Lime, Chili And Ginger.

Ginger Seabass With Lime And Chili

Angela Milnes
This Ginger Seabass with Lime and Chili is the perfect balance of zesty, spicy, and savory! A quick, flavor-packed dish that’s sure to impress at dinner tonight.
5 from 2 votes
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Prep Time 5 minutes
Cook Time 6 minutes
0 minutes
Total Time 9 minutes
Course Dinners
Cuisine Asian
Servings 2 Servings
Calories 960 kcal

Ingredients
  

  • 2 Green Onion
  • 2 Sea Bass Fillets
  • ½ tablespoon Black Pepper
  • 0.5 teaspoon Salt
  • 3 teaspoon Olive Oil + Extra Oil For Frying
  • 1 teaspoon Ginger Grated
  • 2 teaspoon Garlic Minced
  • 1 Red Chili
  • 1 Lime Zested

Instructions
 

  • Pat sea bass fillets dry and season both sides with salt and pepper.
  • Heat olive oil in a pan over medium heat. Fry the fillets for 2-3 minutes on each side until golden and cooked through. Set aside.
  • In the same pan, add remaining olive oil. Sauté grated ginger and minced garlic for 1 minute. Add green onions, red chili, and lime zest. Stir-fry for 1 more minute.
  • Spoon the ginger mixture over the fillets. Serve immediately, garnished with extra lime zest or green onion if desired.

Notes

Pat Fillets Completely Dry: Ensuring the sea bass fillets are dry before seasoning helps achieve a crispy, golden sear during frying, enhancing both texture and flavor.
Control Heat During Cooking: Fry the fillets on medium heat to prevent overcooking the delicate sea bass. Over high heat, the fish may dry out or burn before it’s fully cooked.

Nutrition

Calories: 960kcalCarbohydrates: 9gProtein: 161gFat: 27gSaturated Fat: 5gPolyunsaturated Fat: 8gMonounsaturated Fat: 10gCholesterol: 720mgSodium: 1208mgPotassium: 2493mgFiber: 2gSugar: 2gVitamin A: 1175IUVitamin C: 45mgCalcium: 175mgIron: 9mg
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