Grilled Sea Bass with Lotus Root and Ginger-Scallion Oil
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
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)
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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