Grilled Sea Bass with Lotus Root and Ginger-Scallion Oil
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This elegant yet surprisingly simple dish has become a favorite at my dinner table. Fresh sea bass fillets cook beautifully on the grill in just minutes, making it perfect for busy weeknights, while the crispy lotus root adds wonderful texture and nutrition. Lotus root is packed with vitamin C and fiber, supporting digestion and immunity. The ginger scallion oil brings everything together with bright, aromatic flavors that feel restaurant quality but come together in under 50 minutes total. Best of all, this meal uses just a handful of fresh ingredients without breaking the bank, proving that impressive seafood cooking doesn't need to be complicated.
Ella x
Ingredients
- 4sea bass fillets(6 oz each, skin-on)
- ½ kgfresh lotus root(peeled and sliced into 1/4-inch rounds)
- 5 tablespoonsextra virgin olive oil
- 3 tablespoonsfresh ginger(minced)
- 4scallions(whites and greens separated, sliced thin)
- 2garlic cloves(minced)
- 2 tablespoonsfresh lemon juice
- 1 teaspoonsea salt
- 1 teaspoonwhite pepper
- 1 tablespoonvegetable oil for grill
- 2 tablespoonsfresh cilantro leaves(chopped)
- 1 tablespoonsesame seeds(white or black)
Detail level
Instructions
- 1
Preheat your grill to medium-high heat (around 400°F). While the grill heats, toss the lotus root slices with 1 tablespoon of olive oil, 1/4 teaspoon of sea salt, and a pinch of white pepper in a large bowl.
Tip: Parboil lotus root for 5-7 minutes first if you prefer softer texture; this reduces grilling time.
- 2
Pat the sea bass fillets dry with paper towels and season both sides generously with sea salt and white pepper. Brush lightly with 1 tablespoon of olive oil.
Tip: Dry fish ensures better crust development and prevents sticking to the grill.
- 3
Prepare the ginger-scallion oil by combining minced ginger, scallion whites, minced garlic, and 3 tablespoons of olive oil in a small bowl. Stir in lemon juice and let sit while you grill the fish.
- 4
Oil the grill grates thoroughly with a paper towel dipped in vegetable oil. Place the lotus root slices directly on the grill in a single layer and cook for 4-5 minutes per side until golden and tender with grill marks.
Tip: Don't move the lotus root around too much; let it develop a nice char before flipping.
- 5
Once the lotus root is nearly done, place sea bass fillets skin-side down on the grill. Cook for 5-6 minutes without moving until the skin crisps up and becomes golden brown.
Tip: Listen for a gentle sizzle; if it's too loud, your heat is too high and the fish may burn before cooking through.
- 6
Carefully flip the sea bass fillets and cook for another 3-4 minutes until the flesh is opaque and flakes gently with a fork. The internal temperature should reach 145°F.
Tip: Sea bass is delicate; avoid poking or pressing down on the fillets while cooking.
- 7
Transfer the grilled lotus root to a serving platter and arrange the sea bass fillets on top, skin-side up for visual appeal.
- 8
Drizzle the warm ginger-scallion oil generously over the fish and lotus root. Scatter chopped cilantro and sesame seeds across the plate as a fresh, nutty finish.
Tip: Gently warm the oil for about 30 seconds before drizzling so the flavors are fully activated.
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