Grilled Sea Bass with Bean Sprout Stir-Fry
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in just 45 minutes and tastes like you've spent hours in the kitchen. The sea bass cooks beautifully on the grill while the bean sprouts get tossed with ginger, garlic, and mushrooms for a vibrant, crunchy side. Bean sprouts are packed with vitamins and enzymes that support digestion, so you're getting something truly nourishing alongside that delicate, flaky fish. The whole meal is simple enough for a busy Tuesday but elegant enough to impress guests, and it won't break the bank either.
Ella x
Ingredients
- 4sea bass fillets(6 oz each, skin-on)
- 710 mlfresh bean sprouts(rinsed and drained)
- 3 tablespoonssesame oil
- 1½ tablespoonsfresh ginger(minced)
- 3garlic cloves(thinly sliced)
- 2 tablespoonssoy sauce
- 1 tablespoonrice vinegar
- 2green onions(cut into 2-inch pieces)
- 237 mlfresh shiitake mushrooms(sliced)
- 2 tablespoonsolive oil
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 1 tablespoonsesame seeds(for garnish)
Detail level
Instructions
- 1
Pat the sea bass fillets dry with paper towels and season both sides with sea salt and black pepper. Let sit at room temperature for 10 minutes.
Tip: Drying the fish helps achieve a crispy skin when grilled.
- 2
Preheat your grill to medium-high heat (around 400°F) and lightly oil the grates to prevent sticking.
- 3
In a small bowl, whisk together soy sauce and rice vinegar. Set aside.
- 4
Place sea bass skin-side down on the grill and cook for 5-6 minutes without moving. Flip carefully and cook for another 3-4 minutes until the flesh is opaque and flakes easily.
Tip: Resist the urge to move the fish early—this prevents skin from tearing and ensures even cooking.
- 5
While the fish cooks, heat sesame oil in a large wok or skillet over high heat. Add minced ginger and sliced garlic, stir-frying for 30 seconds until fragrant.
- 6
Add the sliced mushrooms to the wok and cook for 2-3 minutes until they begin to soften and release their moisture.
- 7
Add the fresh bean sprouts to the wok and toss constantly for 2 minutes. Pour in the soy-vinegar mixture and continue cooking for 1 minute, stirring gently to combine.
Tip: Keep the heat high and work quickly to maintain the crisp texture of the sprouts.
- 8
Remove from heat and fold in the green onion pieces. Taste and adjust seasoning with additional soy sauce if needed.
- 9
Divide the bean sprout stir-fry among four plates and top each with a grilled sea bass fillet, skin-side up.
- 10
Garnish with sesame seeds and serve immediately while the fish is still warm.
Tip: This dish pairs beautifully with jasmine rice or steamed bok choy on the side.
Recipe Variations
Get AI-powered ingredient substitution suggestions.
You Might Also Like
Coconut & raspberry crush
Have you tried making a drink that's both refreshing and genuinely good for you? This coconut and raspberry crush is my go to when I want something special without the fuss. The best part is how quick it comes together in just ten minutes of prep. Coconut water is absolutely fantastic for hydration, packed with natural electrolytes that your body actually needs. I love combining it with tart raspberries and a hint of mint for that perfect balance of sweet and zingy. It's simple, it's delicious, and honestly, it feels like you're treating yourself to something fancy.
Ultimate roast potatoes
After years of experimenting, I've finally cracked the code for roast potatoes that are impossibly crispy on the outside and fluffy within. The secret is using duck fat, which contains oleic acid, a heart healthy monounsaturated fat that's actually good for you. What I love most is how simple this really is: just potatoes, fat, flour, and salt. From prep to plate in just over an hour, you'll have restaurant quality results without any fuss. Trust me, once you try these, you'll never go back.
Crispy seabass with preserved lemon yogurt
This is one of my favorite quick weeknight dinners because it comes together in just ten minutes flat. Crispy seabass with preserved lemon yogurt is that perfect balance of impressive and effortless, with tangy Greek yogurt and zingy preserved lemon creating a sauce that feels restaurant quality but tastes like home. The seabass gets beautifully golden and flaky while the freekeh provides substantial whole grains packed with fiber and protein. It's the kind of meal that makes you feel like you're treating yourself without any fuss.
Reviews
Sign in to write a review.