If you’re looking for a show-stopping weeknight dinner that comes together in under 30 minutes, my Sizzling Ginger Scallion Sea Bass is about to become your new go-to. This flavor-packed dish features tender, flaky sea bass coated in a savory miso-honey glaze, topped with the most incredible sizzling ginger scallion sauce that is so good, you’ll want to pour it over absolutely everything. Served over fluffy brown rice with perfectly roasted green beans, this is a complete, restaurant-worthy meal that you can pull off on any weeknight.
Friends, if you’ve been following along for a while, you know that salmon is my forever go-to, but lately, I have been on a serious sea bass kick — and I have a feeling you’re about to join me. This recipe is honestly a 12/10, and I say that with full confidence because it has everything I look for in a weeknight dinner: minimal prep, one baking sheet, and insanely delicious flavor. The scallion sauce alone is enough to make this dish unforgettable, and once you make it, you’ll find yourself wanting to pour it on literally everything.
The secret to this recipe is really the technique behind that sauce. By pouring hot oil directly over a mixture of scallions, ginger, and garlic, you get this incredible, fragrant sizzle that blooms all of the flavors instantly. It might sound a little intimidating, but I promise, it is so much easier than it looks, and the results are absolutely worth it. This recipe is also incredibly versatile. While I love it with sea bass, it works great with cod, tilapia, or honestly any white fish you have on hand. So if sea bass isn’t available at your grocery store, don’t let that stop you from making this recipe — swap it out for whatever looks freshest and run with it!
What You Need to Make This Sizzling Ginger Scallion Sea Bass
- Sea Bass: Sea bass is a mild, buttery white fish that flakes and pairs perfectly with the bold ginger scallion sauce. Don’t have sea bass? Cod, tilapia, or any other white fish of your choice works just as well!
- Honey: Honey adds a touch of natural sweetness to the miso glaze that balances the savory soy sauce perfectly.
- White Miso Paste: Miso paste adds a deep, umami-rich flavor to the glaze that takes this dish to the next level. You can find it at most grocery stores in the refrigerated section near the tofu!
- Low Sodium Soy Sauce: You’ll need soy sauce for both the glaze and the sizzling scallion sauce. I always recommend low sodium so you can control the saltiness. To keep this recipe gluten-free, swap it out for coconut aminos or tamari — both work great!
- Scallions: Two full bunches of scallions are the heart of the sizzling sauce. You’ll use the whites and the greens separately, so be sure not to toss anything — the whites go in with the hot oil, and the greens get stirred in at the end for a fresh finish.
- Fresh Ginger: Fresh grated ginger adds a bright, zippy flavor to the scallion sauce that you simply can’t replicate with the dried stuff. I always recommend fresh here.
- Garlic: Four cloves of minced garlic go into the scallion sauce and add the most incredible savory depth of flavor.
- Avocado Oil: Avocado oil has a high smoke point, which makes it the perfect choice for creating that sizzling effect when poured over the scallion mixture.
- Green Beans: One pound of fresh green beans rounds out this dish and gets coated in the same miso-honey glaze as the fish. They roast right alongside the sea bass on the same baking sheet, which means fewer dishes — always a win!
- Lime: A fresh squeeze of lime juice brightens up the scallion sauce beautifully. Plus, extra lime wedges for serving are a must!
- Brown Rice: Fluffy cooked brown rice is the perfect base for this dish, soaking up all of that incredible sizzling scallion sauce. You can also swap in jasmine rice or any rice you love!
- Chili Crisp: A spoonful of chili crisp on top adds the perfect finishing kick. Totally optional, but highly recommended if you love a little heat!
How to Make This Sizzling Ginger Scallion Sea Bass
To make this recipe, start by preheating your oven to 425°F. Line a large baking sheet with parchment paper (or spray it with cooking spray) and set it aside.
Next, prepare the fish. Place the sea bass skin-side down on one end of the prepared baking sheet. In a small bowl, whisk together the soy sauce, white miso paste, and honey until fully combined. Brush the glaze evenly over the top of the fish, reserving a little for the green beans.
Then, arrange the green beans on the other end of the baking sheet. Toss them with the remaining miso-honey glaze until evenly coated, then drizzle with a touch of olive oil. Transfer the baking sheet to the preheated oven and bake for 12–15 minutes, or until the fish is cooked through and flakes easily with a fork.
While the fish is baking, get started on the sizzling scallion sauce. Heat the avocado oil in a small saucepan over medium-high heat until tiny bubbles begin to form around the sides of the pan. While the oil is heating, add the white parts of the scallions, the freshly grated ginger, and the minced garlic to a small, heat-safe glass bowl or measuring cup — it’s important that your bowl is heat-safe for this step! Once the oil is very hot, carefully stand back and pour it directly over the scallion mixture. It will sizzle immediately — that’s exactly what you want! Gently stir to combine, then add the soy sauce, lime juice, and the green parts of the scallions. Stir everything together and set it aside.
Once the fish is done, remove it from the oven. To assemble the bowls, start with a base of fluffy brown rice, add the sea bass and roasted green beans on top, then spoon the sizzling ginger scallion sauce generously over everything. Finish with fresh lime wedges and a spoonful of chili crisp, if desired. Serve immediately and enjoy!
Frequently Asked Questions
Absolutely! This recipe works beautifully with cod, tilapia, halibut, or any mild white fish you love or have on hand.
The sauce is definitely best made fresh right before serving, since the sizzling effect is part of what makes it so special. That said, if you want to get ahead, you can chop and prep all of the scallions, ginger, and garlic in advance so the actual sauce only takes a couple of minutes when you’re ready to eat.
You can use any neutral oil with a high smoke point, like vegetable oil or grapeseed oil. Avoid using olive oil for the sizzling step, as it has a lower smoke point and doesn’t get hot enough to create the same effect.
If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.
** Photography by Tanya Pilgrim
Ingredients
- ¼ Cup Low Sodium Soy Sauce
- 2 Tablespoons Honey
- 1 Teaspoon White Miso Paste
- 1 ½-2 Pounds Sea Bass, or cod or fish of choice
For the Sizzling Scallion Sauce:
- ⅓ Cup Avocado Oil
- 2 Bunches Scallions, chopped finely, whites and greens in separate bowls
- 1 Tablespoon Freshly Grated Ginger
- 4 Cloves Garlic, minced
- ¼ Cups Low Sodium Soy Sauce
- 1 Lime, juiced
For Serving:
- 1 Pound Green Beans, washed & trimmed
- 2 Cups Cooked Brown Rice
- Lime Wedges
- Chili Crisp
Instructions
- To make this recipe, start by preheating your oven to 425°F. Line a large baking sheet with parchment paper (or spray it with cooking spray) and set it aside.
- Next, prepare the fish. Place the sea bass skin-side down on one end of the prepared baking sheet. In a small bowl, whisk together the soy sauce, white miso paste, and honey until fully combined.
- Brush the glaze evenly over the top of the fish, reserving a little for the green beans.
- Then, arrange the green beans on the other end of the baking sheet. Toss them with the remaining miso-honey glaze until evenly coated, then drizzle with a touch of olive oil.
- Transfer the baking sheet to the preheated oven and bake for 12–15 minutes, or until the fish is cooked through and flakes easily with a fork.
- While the fish is baking, get started on the sizzling scallion sauce. Heat the avocado oil in a small saucepan over medium-high heat until tiny bubbles begin to form around the sides of the pan. While the oil is heating, add the white parts of the scallions, the freshly grated ginger, and the minced garlic to a small, heat-safe glass bowl or measuring cup — it’s important that your bowl is heat-safe for this step!
- Once the oil is very hot, carefully stand back and pour it directly over the scallion mixture. It will sizzle immediately — that’s exactly what you want! Gently stir to combine, then add the soy sauce, lime juice, and the green parts of the scallions. Stir everything together and set it aside.
- Once the fish is done, remove it from the oven.
- To assemble the bowls, start with a base of fluffy brown rice, add the sea bass and roasted green beans on top, then spoon the sizzling ginger scallion sauce generously over everything. Finish with fresh lime wedges and a spoonful of chili crisp, if desired.
- Serve immediately and enjoy!
Rate & review
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