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.
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