What Delicious Barramundi Dishes to Make? 14 Irresistible Barramundi Recipes

Sea bass is not only a familiar ingredient in family meals but is also favored for its delicate sweetness, firm flesh, and high nutritional value. If you are wondering what are the most delicious sea bass dishes, this article will suggest attractive dishes for you, ranging from simple to sophisticated preparations, ensuring an irresistible taste. Let’s explore the details with Ola Squid right below!

1. Introduction to sea bass and its nutritional value

Sea bass (also known as Asian sea bass or Barramundi) is a common brackish water fish in Southeast Asia, especially in Vietnam. The fish has an elongated body with diverse colors ranging from blue and brown to yellow. Previously mainly wild-caught, sea bass is now widely farmed due to high productivity and economic value.

In Vietnam, sea bass often lives in coastal areas, estuaries, canals, and shrimp ponds, especially in the Northern Delta and the Mekong Delta. There are two common types: marine sea bass with a brown back and silver body and belly, and brackish water sea bass with a yellowish-brown back.

Sea bass is rich in high-quality protein, containing many essential vitamins and minerals such as calcium, iron, and omega-3. This is a nutritious food that helps support muscle development, strengthens the immune system, and protects cardiovascular health.

2. Tips for choosing and preparing fresh sea bass

How to choose fresh live sea bass

To ensure the sea bass is delicious and nutritious, when purchasing, you should carefully observe the following characteristics:

• Clear, bright, and slightly protruding eyes; if they are cloudy or sunken, the fish is no longer fresh.
• Bright red gills that have not turned brown or gray, indicating the fish has just been caught or harvested.
• Firm body, shiny skin, tightly attached scales, and elastic when lightly pressed.
• Natural aroma, without any foul or strong fishy smell.

Additionally, if buying farmed fish, you should ask about the origin to ensure quality and food safety.

Tips for preparing sea bass without a fishy smell

Fresh sea bass can still have a fishy odor if not prepared correctly. To remove the smell and maintain the natural sweetness of the meat, you can follow these steps:

• Step 1: First, wash the fish with diluted salt water or vinegar for a few minutes, then rinse again with clean water.
• Step 2: Use ginger, white wine, or lemon to gently rub the body and the abdominal cavity, helping to eliminate fishy odors and bacteria clinging to the skin.
• Step 3: Clean the gills and the belly thoroughly, completely removing blood and internal organs, as these are the main causes of foul odors.
• Step 4: When cutting the fish, use a sharp knife and a clean cutting board to avoid mixing with other food smells, helping the fish retain its natural flavor.

3. What are the most delicious sea bass dishes?

3.1. Sea bass with orange sauce

Sea bass with orange sauce is golden and crispy on the outside, soft and sweet on the inside, harmonizing with a light sweet and sour orange sauce that is fragrant and slightly spicy from pepper. The dish is both visually appealing and tasty, suitable for serving with rice, eating directly, or as a snack.

Ingredients:

• 1 sea bass ~1kg
• 2 oranges (for juice)
• 2 eggs
• 15g butter, 15g tapioca starch
• 100g rice flour and 100g breadcrumbs
• 20g diced onion
• 1 lemon, ginger, white wine
• Seasoning: salt, sugar, pepper, ketchup, chili sauce, mayonnaise, cooking oil

How to make sea bass with orange sauce:

• Step 1: Clean the scales and remove the internal organs of the sea bass. Rub thoroughly with salt and lemon to de-fish, rinse with cold water, and drain. Fillet the fish, cut into bite-sized pieces, and lightly sprinkle with pepper for aroma.
• Step 2: Peel and dice the onion. Cut the oranges in half and squeeze the juice, removing the seeds. Beat the eggs. Coat each piece of fish in rice flour, then egg, and finally breadcrumbs, then arrange on a plate ready for frying.
• Step 3: Heat the oil, drop the fish in, and fry until golden brown and crispy, turning both sides evenly. When the fish reaches a beautiful golden color, remove it to drain excess oil and arrange it on a plate.
• Step 4: Heat a pan with butter, sauté the onion until fragrant, then add the orange juice along with 4-5 tablespoons of water. Season with salt, sugar, and pepper to taste. Dissolve tapioca starch in water and add it to create thickness. Simmer for a few more minutes until the sauce is clear and slightly thickened, then turn off the heat. Pour the orange sauce evenly over the fried fish to finish.

3.2. Braised sea bass with pepper

Braised sea bass with pepper is incredibly fragrant, with tender meat that doesn’t fall apart, and a firm skin that absorbs the harmonious salty-sweet flavor along with the spicy aroma of pepper. This dish is best served hot with steamed white rice, making it a perfect meal companion.

Ingredients

• 4 slices of sea bass (about 1kg)
• 2 sprigs of peppercorns, spring onions
• 2 shallots, 3 cloves of garlic, 2 chilies
• Seasoning: fish sauce, sugar, salt, MSG, ground pepper, caramel sauce, cooking oil

How to make braised sea bass with pepper:

• Step 1 – Preparation: First, clean the scales, cut off the fins, gills, and intestines. Pour hot water over the surface and scrape lightly to remove slime. Be careful to clean the black membrane in the belly to avoid fishy smells, then cut the fish into 2-3cm thick slices.
• Step 2 – Ingredient prep: Lightly crush the peppercorns, and finely mince the shallots, garlic, and chilies. Slice the spring onions or cut them into sections as desired.
• Step 3 – Marinating: Place the fish in a pot or pan and add: minced shallots and garlic, chili, 1 tablespoon sugar, 2 tablespoons fish sauce, 1 tablespoon caramel sauce, 1/2 tablespoon MSG, and 1 tablespoon oil. Mix well and marinate for 10-15 minutes to let the fish absorb the flavors.
• Step 4 – Braising: Pour about half a cup of filtered water into the pan and add the peppercorns. Boil over high heat until the water boils, then flip the fish slices to firm them up, then lower the heat to simmer gently. When the braising liquid is reduced by half, season to taste, then briefly increase the heat. Once the sauce thickens, sprinkle with ground pepper and spring onions, then turn off the heat.

=>> SEE NOW: How to make flavorful braised dried squid with pepper that tastes better with every bite

3.3. Sweet and sour sea bass

Golden and crispy sea bass combined with a harmonious sweet and sour tamarind sauce and a hint of spiciness is extremely appetizing. The fish meat is soft and sweet inside, with a crunchy exterior, perfect for serving with white rice or as a delightful drinking snack.

Required ingredients:

• 400g sea bass
• 200g cornstarch (or crispy frying flour)
• 1 bulb of garlic, 1 horn chili
• 30g spring onions, 20g cilantro
• 4 tablespoons tamarind juice
• Seasoning: seasoning powder, salt, brown sugar, granulated sugar, fish sauce, cooking oil, chili sauce, ground pepper

How to make sweet and sour sea bass:

• Step 1 – Preparation: Clean the fish, remove intestines, gills, and fins, then drain. Use a knife to make a few incisions on the fish body for easy seasoning. Wash and chop spring onions and cilantro. Mince the garlic, and divide the chili: half minced, half julienned.
• Step 2 – Marinating and coating: Marinate the fish with 1 teaspoon salt and 1 teaspoon pepper, rubbing both sides evenly. Roll the fish through 100g of cornstarch to cover it with a dry layer. Continue mixing 100g of cornstarch with 3 tablespoons of water, dipping the fish in to create a coat that keeps it crispy for a long time.
• Step 3 – Frying: Heat about 250ml of oil, and fry the fish until golden on both sides. When the fish is crispy and has a beautiful color, remove it to drain excess oil.
• Step 4 – Making sweet and sour sauce: Add 4 tablespoons brown sugar, 3 tablespoons chili sauce, and 4 tablespoons tamarind juice to a pan and stir until dissolved. When the mixture boils, sauté minced garlic and chili until fragrant, then add 1 tablespoon seasoning powder and 1 tablespoon fish sauce. Cook until the sauce thickens, then add the fish and toss gently for a few minutes to coat.

=>> FURTHER REFERENCE: Revealing the simple yet attractive way to make sweet and sour stir-fried squid

3.4. Steamed sea bass with fermented soybean paste

Required ingredients:

• 1 sea bass
• 1 tomato
• ½ onion
• 3 wood ear mushrooms
• 3 shiitake mushrooms
• 1 bundle of glass noodles
• Rice paper, lettuce for serving
• Seasoning: salt, pepper, sugar, peanut butter, fermented soybean sauce, rice vinegar, seasoning powder, MSG, minced garlic, minced chili

Detailed steps for steamed sea bass with soybean paste:

• Step 1 – Preparation: Clean the sea bass, then marinate with pepper, salt, MSG, and soybean sauce, rubbing inside and out to absorb the flavor. Slice wood ear mushrooms, halve shiitake mushrooms, and wedge the onion. Soak glass noodles until soft and drain.
• Step 2 – Making the sauce: Heat a pan, add peanut butter, sugar, rice vinegar, and soybean sauce, stirring until the mixture boils slightly then turn off the heat. Once the sauce is cool, add minced garlic and chili to enhance the flavor.
• Step 3 – Steaming the fish: Arrange glass noodles and wood ear mushrooms as a base on a plate, place the fish on top, then arrange onions, tomatoes, and shiitake mushrooms around it. Mix 2 tablespoons of water with 2 tablespoons of soybean sauce, pour over the fish, and steam for about 20 minutes until the fish is just cooked through.
• Step 4 – Enjoying: Steamed sea bass with soybean paste is soft and sweet, well-infused with rich soybean sauce and fragrant peanut butter. When served with glass noodles, raw vegetables, or rice paper, it is perfectly balanced and easy to eat.

3.5. Crispy fried sea bass

Ingredients

• Sea bass: 1 fish
• Flour: 200g
• Cornstarch: 160g
• Fresh shrimp: 50g
• 1 egg
• Ketchup: 20g
• Onion, spring onions: 20g each
• Apple cider vinegar, honey: 1 tablespoon each
• Shaoxing wine: 10ml
• Haw candy: 5g
• Seasoning: salt, sugar, cooking oil

How to make crispy fried sea bass

• Step 1: Clean the scales, remove internal organs and blood along the spine. Rub with lemon or wine/vinegar to reduce the fishy smell, then rinse and drain. Lightly score along the fish body for better flour absorption and crispiness. Mince the onion, and cut spring onions into sections. Peel, clean, and cut shrimp into bite-sized pieces.
• Step 2: Next, mix flour, 150g cornstarch, egg, salt, and 500ml of water until the mixture is smooth and without lumps. Hold the fish tail and dip both sides into the batter to ensure an even coating.
• Step 3: Heat oil, slowly drop the fish into the pan and fry until golden on both sides, then remove and let it rest for 1 minute. Afterwards, increase the heat and fry a second time to make the outside crispy and the inside tender and cooked.
• Step 4: Mix 10g cornstarch with water, then sauté onion with a little oil, add ketchup, spring onions, and Shaoxing wine. Pour in water, add Haw candy, salt, sugar, honey, and simmer until fragrant. Strain out solids, add shrimp and apple cider vinegar to cook for 2 minutes, then add cornstarch for thickness.
• Step 5: Place the fish on a plate, pour the honey sauce over the top, and decorate with spring onions or cilantro. The fish is crispy, with a light sweetness harmonizing with the rich honey sauce, making it incredibly attractive.

=>> READ NOW: Suggestions for 2 ways to make crispy fried and breaded fried squid that are incredibly delicious

3.6. Sea bass with passion fruit sauce

An attractive option for family meals that you shouldn’t miss is sea bass with passion fruit sauce. The sea bass is crispy on the outside, with rich and sweet meat inside, blending with a light sweet and sour passion fruit sauce, helping the dish stay flavorful and free of any fishy taste.

Ingredients include:

• Sea bass: 1.5kg
• 3 passion fruits
• Seasoning: garlic, shallots, bird’s eye chili, mint, crispy frying flour, oyster sauce, chili sauce, sugar, salt, seasoning powder, MSG, cooking oil

How to make sea bass with passion fruit sauce:

• Step 1 – Preparation: You need to clean the scales, remove gills, fins, and intestines. Wash the fish with salt to remove slime and fishy odors, then rinse with water and drain. Cut the fish body in half and score several lines to let it absorb seasonings and become golden-crispy when fried.
• Step 2 – Frying: Then, sprinkle crispy frying flour over the fish and coat evenly. Heat oil and deep-fry the fish for 7-10 minutes on each side until golden brown, then remove to drain excess oil.
• Step 3 – Cooking passion fruit sauce: Next, extract the passion fruit pulp, filter through a sieve for juice, and dilute with 200ml warm water. Mix with sugar, salt, MSG, seasoning powder, oyster sauce, and chili sauce. Sauté minced garlic and shallots, then add the sauce mixture and simmer until it boils slightly.
• Step 4 – Coating: Put the fried fish into the sauce pan, pour passion fruit sauce evenly over the fish and simmer for 5-7 minutes for the fish to absorb the flavor. Turn off the heat and decorate with a bit of mint.

3.7. Sea bass sour soup

Ingredients

• Sea bass: 1 fish (about 1.2kg)
• Sour bamboo shoots: 400g
• Spring onions
• Seasoning: salt, sugar, MSG

How to make sea bass sour soup:

• Step 1 – Preparation: Clean the scales, remove intestines and blood from the spine to de-fish. Lightly rub salt on the body and rinse 2-3 times to clean slime, then cut the fish into bite-sized chunks about 2 finger lengths wide.
• Step 2 – Prepare bamboo shoots and other ingredients: Then, wash the sour bamboo shoots, boil for 10-15 minutes to reduce sourness, then rinse with water and drain. Slice the bamboo into bite-sized pieces. If using pre-soaked sour bamboo, just rinse a few times. Clean and chop the spring onions.
• Step 3 – Cooking: Next, boil about 4 liters of water, add the fish and cook for 5 minutes until done. Season with salt, sugar, and MSG to taste, then add sour bamboo shoots and boil for another 2 minutes. Finally, add spring onions and turn off the heat.
• Step 4 – Result: Sea bass sour soup features sweet and soft fish meat with lightly crunchy bamboo shoots blended in a delicate, rich sour broth. The soup is best served hot, dipped in chili fish sauce, and eaten with white rice or fresh rice vermicelli.

3.8. Grilled sea bass

Ingredients

• Sea bass: 1 fish
• Glass noodles (vermicelli): 50g
• Dried shiitake mushrooms: 2g
• Onion, spring onions, celery
• Ginger, minced garlic, minced shallots
• Seasoning: salt, sugar, seasoning powder, ground pepper, fish sauce

How to make foil-grilled sea bass:

• Step 1 – Preparation: Wash the fish, rub lightly with lemon to de-slime. Score a few lines on the body so the fish absorbs seasonings when grilled.
• Step 2 – Ingredient prep: Soak shiitake mushrooms for 2-3 hours until expanded, then halve. Soak glass noodles in warm water for about 15 minutes, then cut into 5cm pieces. Thinly slice the onion, slice the ginger; cut celery and spring onions into sections or chop finely.
• Step 3 – Marinating and wrapping: Spread out aluminum foil, place the fish on it and stuff some ginger into the belly to reduce the fishy smell. Arrange the remaining ginger on top along with spring onions, celery, onion, shiitake mushrooms, glass noodles, minced shallots, and garlic. Season the fish with salt, sugar, seasoning powder, pepper, and a bit of fish sauce, rubbing evenly. Wrap the foil tightly to hold the steam.
• Step 4 – Grilling: Grill at 180°C for about 20 minutes until the fish is soft and fragrant. Open the foil, decorate, and enjoy. Foil-grilled sea bass is aromatic, with tender meat well-infused with spices. Serve with white rice or wrap in lettuce.

3.9. Sea bass hotpot

Ingredients

• Sea bass: 1kg
• Water spinach, water mimosa, water lily stems, Sesbania grandiflora flowers
• Cherry tomatoes: 100g
• 5 calamansi, ½ pineapple
• Okra: 50g
• Lemongrass, shallots, rice paddy herb, thorny coriander
• Fresh rice vermicelli: 1kg
• Ketchup, chili sauce, chili powder
• Cooking oil and seasonings: salt, sugar, MSG, seasoning powder

How to make spicy and sour sea bass hotpot

• Step 1 – Preparation: Clean the fish, remove scales, gills, fins, and intestines. Rub with salt to de-slime and rinse several times. Cut the fish into chunks about two finger lengths wide and drain.
• Step 2 – Prepare vegetables and ingredients: Smash and mince the lemongrass; mince the shallots. Squeeze calamansi for juice, removing seeds to avoid bitterness. Peel and slice the pineapple. Clean and cut water spinach and water mimosa into sections. Peel and cut water lily stems. Soak Sesbania grandiflora flowers in diluted salt water, then rinse; cut okra diagonally, and wash tomatoes whole.
• Step 3 – Cooking the hotpot broth:
  • Then, sauté minced shallots and lemongrass in hot oil, then add chili powder, ketchup, and chili sauce to the pot for color, and stir-fry with pineapple. Season with sugar, salt, MSG, and seasoning powder.
  • Next, pour 1.5 liters of water into the pot, boil, and adjust seasoning to taste.
  • When the water boils again, add calamansi juice for a light sourness, then add the fish and okra, cooking until the fish is done, then remove the fish separately. Reduce heat, add tomatoes, rice paddy herb, and thorny coriander.
• Step 4 – Enjoying: Arrange vermicelli in a bowl, add fish and blanched vegetables, pour hot broth over it and serve immediately. The sea bass hotpot is finished with a balanced spicy-sweet-sour broth, soft fish meat, and crunchy fresh vegetables, perfect when served with a bowl of chili fish sauce.

3.10. Braised sea bass with pineapple

Braised sea bass with pineapple has a harmonious sweet and sour taste, with firm, tender fish meat blending with the characteristic aroma of pineapple. It’s a simple but extremely delicious meal companion for families.

Ingredients include:

• Sea bass: 1 fish
• Pineapple: 200g
• 3 spring onions
• 2 cloves of garlic
• Chili (to taste)
• Seasoning: cooking oil, fish sauce, sea salt, sugar, MSG, caramel sauce

Detailed steps for braised sea bass with pineapple:

• Step 1 – Preparation: First, clean the fish, remove intestines, wash thoroughly, and cut into 2cm chunks. Peel the pineapple, remove eyes, and cut into bite-sized pieces. Chop spring onions, smash garlic, and slice chilies for heat as desired.
• Step 2 – Sautéing pineapple: Then, heat a pot with 3 tablespoons of oil, sauté garlic until fragrant, then add pineapple. Season with sugar, MSG, sea salt, and caramel sauce, tossing for a few minutes until the pineapple is infused and has a nice color.
• Step 3 – Braising the fish: Next, put the fish into the pineapple pot, toss gently to coat it with seasonings. Add fish sauce and sugar, stir briefly, then pour in about 150ml of filtered water. Simmer over medium heat until the fish is cooked and the liquid thickens. Finally, add spring onions and chili, then turn off the heat.

3.11. Fried sea bass with fish sauce

Ingredients

• Sea bass: 1 kg
• Crispy frying flour: 500 g
• Spring onions: 20 g
• 1 shallot, 1 bulb of garlic
• 2 chilies
• Cooking oil: 100 ml
• Seasoning: salt, pepper, fish sauce, sugar

How to make fried sea bass with fish sauce

• Step 1 – Preparation and marinating: Wash the sea bass, rub lightly with lemon to de-slime, and drain. Cut the fish into chunks about 3 cm thick, marinate with salt and pepper, then mix with crispy frying flour to coat evenly.
• Step 2 – Prepare other ingredients: Chop spring onions, peel and mince shallot, garlic, and chilies. Mix the sauce with 2 tablespoons fish sauce, 1.5 tablespoons sugar, 2 tablespoons water, and ½ teaspoon pepper, stirring well.
• Step 3 – Frying: Next, heat oil in a pan, and fry the fish over medium heat until golden brown and crispy on both sides, then remove. Use 1 tablespoon of oil to sauté minced shallot, garlic, and chili, add the sauce, and boil slightly. Put the fish back into the pan, tossing to coat with the sauce, finally sprinkle with spring onions and turn off the heat.
• Step 4 – Result: The fried sea bass is golden-crispy with sweet, soft meat, blending with a rich, fragrant fish sauce. The dish is excellent when served with white rice and fresh vegetables like lettuce, cucumber, or tomatoes.

3.12. Clear soup with sea bass

Ingredients include:

• Sea bass: 600 g
• Tomatoes: 250 g
• Spring onions: 50 g
• Seasoning: cooking oil, fish sauce, salt, sugar, MSG, seasoning powder

How to make clear soup with sea bass:

• Step 1 – Preparation: Cut sea bass into bite-sized pieces, wash, and drain. Marinate with a little salt and pepper for 10-15 minutes. Slice tomatoes, and chop spring onions.
• Step 2 – Cooking the soup: Sauté spring onion whites with oil in a pot, then add tomatoes and stir gently. Add water about 2/3 of the pot, boil, then add the fish and season to taste, noting not to over-salt as the fish was already marinated. Boil for about 1 more minute, sprinkle spring onions on top, then turn off the heat.
• Step 3 – Result: Clear soup with sea bass is served piping hot, with naturally sweet fish meat combined with the mild acidity of tomatoes and the aroma of spring onions. Perfect when served with white rice or vermicelli, adding a bit of spicy fish sauce will enhance the flavor further.

3.13. Steamed sea bass with soy sauce

Required ingredients include:

• Sea bass: 800 g
• 4 slices of ginger, 2 cloves of garlic
• Chili, dill
• 10 bok choy stems, 6 spring onions
• Wood ear mushrooms: 3 pieces (optional)
• Soy sauce: 1 tablespoon
• Water: 1 tablespoon
• Oyster sauce: ½ tablespoon
• Sesame oil: ⅓ tablespoon
• Sugar: ½ tablespoon
• Salt, cooking oil

Steps to make steamed sea bass with soy sauce:

• Step 1: Wash the fish and cut into bite-sized chunks. Peel and slice the ginger; halve the garlic and chili. Cut the spring onions in half using the white part, wash bok choy and remove hard stems. Soak wood ear mushrooms if using, and wash dill.
• Step 2: Marinating and sauce prep: Place the fish on spring onions on parchment paper, pour soy sauce evenly, arrange dill, wood ear, ginger, garlic, and chili on top, wrap with parchment and marinate for 30 minutes. Blanch bok choy in salted boiling water for 5 minutes, then soak in cold water and drain.
• Step 3: Make the soy sauce dressing by mixing soy sauce, oyster sauce, sesame oil, water, and sugar, simmering until sugar dissolves then turn off the heat.
• Step 4: Boil water in a steamer, place the fish inside and steam for about 30 minutes. Cut bok choy in half, arrange on a plate, place fish on top, and pour the soy sauce dressing over it. Decorate with spring onions and chili. The dish is fragrant with tender meat and crunchy bok choy, offering a refreshing yet savory taste.

3.14. Braised sea bass with tomato

Ingredients

• Sea bass: 1 kg (1 fish)
• Cherry tomatoes: 200 g
• 1 spring onion
• ½ onion
• 2 chilies
• Fish sauce, sugar, salt

How to make

• Step 1: Clean the fish, remove scales, gills, fins, and intestines, then rinse and cut into bite-sized chunks. Wash cherry tomatoes after soaking in diluted salt water, slice the onion, chop the spring onion, and wash the chilies.
• Step 2: Caramelize 1 tablespoon of sugar over medium heat until it turns an amber-brown color. Next, add fish sauce and chili to the caramel, then add the fish, 200 ml of water, cherry tomatoes, and onion. Braise over low heat for about 20 minutes for the fish to absorb the flavor and cook through.
• Step 3: Once the sauce thickens, season to taste, add spring onions, and turn off the heat. Braised sea bass with tomato is served hot, with sweet and tender meat well-infused with seasoning, combined with the mild sourness of tomatoes to create an attractive, fragrant dish.

4. Other distinctive and unique sea bass dishes

4.1. Stir-fried vermicelli with sea bass

Ingredients needed include:

• Sea bass fillet: 320 g
• 1 handful of dried vermicelli
• Spring onions, onion
• Garlic, fish sauce, sugar, turmeric powder

Detailed steps:

• Step 1 – Preparation and marinating: Wash the sea bass and cut into bite-sized cubes. Marinate with fish sauce, sugar, and turmeric powder for 10-15 minutes. Soak vermicelli in warm water until soft; if using hard Korean-style noodles, you should blanch them first.
• Step 2 – Stir-frying: Next, heat 1 tablespoon of oil in a pan, sauté garlic and onion. Add the fish and toss quickly over high heat until firm, then add vermicelli and 2 ladles of hot water, cover, and lower heat to medium to let the fish and noodles cook evenly.
• Step 3 – Completion: When the water is almost evaporated, add chopped spring onions, tossing gently to avoid breaking the fish. Once dry, turn off the heat and eat while hot with chili soy sauce.

4.2. Sea bass salad

Ingredients include:

• Sea bass fillet: 800 g
• Celery: 0.5 kg (choose large stalks)
• 2 onions
• Roasted sesame, lemon, sugar, salt
• Mustard, salt and pepper

How to perform:

• Step 1 – Preparation: Wash the fillet, slice into bite-sized pieces, marinate lightly with lemon, salt, pepper, and sugar.
• Step 2 – Prepare vegetables: Separate and shred the celery stalks, thinly slice the onions, and marinate with enough lemon and sugar.
• Step 3 – Mixing: Gently mix the fish with vegetables, sprinkle roasted sesame and a little pepper. Present the fresh, chewy-tender sea bass salad on a plate, blended with crunchy vegetables and the mild sourness of lemon and fragrant roasted sesame, served with mustard for an attractive, flavorful taste.

4.3. Sea bass porridge (for babies)

Ingredients (for 3-4 people)

• Sea bass: 500 g
• Roasted rice: 1/2 cup
• 1 large ginger bulb
• Dried shiitake mushrooms: 50 g
• Minced pork: 200 g
• Minced shrimp: 200 g
• Spring onion, cilantro, pepper, seasonings

How to make

• Step 1 – Preparation: Debone the sea bass, cut fillets into bite-sized pieces, and sear until golden. Cook the roasted rice into porridge, adding fish bones to make the broth sweeter.
• Step 2 – Prepare accompaniments: Soak shiitake mushrooms, halve, and wash with salt water. Stir-fry minced pork, shrimp, and mushrooms, seasoning to taste, then add to the porridge and stir well.
• Step 3 – Completion: Scoop porridge into a bowl, place fish on top, and sprinkle with spring onions and pepper for flavor. The hot porridge is sweet from bones and fish, with rich shrimp and mushrooms, accompanied by spring onions and pepper for an attractive taste.

4.4. Sea bass curry

Ingredients include:

• Sea bass fillet: 1 piece, cut into cubes
• Chicken broth: 2 bowls
• Baby bok choy centers: 3-4 stems
• Spring onions, lemongrass stalks
• Curry powder: 1/2 teaspoon
• Unsweetened fresh milk: 2 tablespoons
• Onion powder, ginger powder, turmeric powder, chili powder: a little of each
• Pink salt, cooking oil, minced shallots

Detailed steps:

• Step 1 – Marinating: Cut the fillet into cubes, mix with onion, ginger, turmeric, and chili powders and pink salt. Marinate for about 30 minutes to absorb flavor.
• Step 2 – Stir-frying: Heat oil in a pan, sauté minced shallots, and stir-fry bok choy until soft then transfer to a separate bowl.
• Step 3 – Cooking curry: Add more oil, sauté shallots, lemongrass, and spring onion whites. Add curry powder, stir well, then pour in chicken broth and fresh milk, boiling. Add the fish and cook until done and the sauce slightly thickens, then season to taste.
• Step 4 – Completion: Scoop the fish into a bowl, add bok choy and spring onions, then pour hot curry sauce over it. This dish is delicious with rice, bread, or vermicelli.

5. FAQs about sea bass

What vegetables go well with sea bass?

Sea bass has a sweet, soft, and slightly rich meat, so it pairs easily with many vegetables. Popular choices include bok choy, water spinach, water mimosa, Sesbania grandiflora flowers, water lily stems, celery, rice paddy herb, or thorny coriander. These vegetables not only enhance the dish’s flavor but also help balance the richness and keep the fish tasting fresh. When cooking soup, braising, or steaming, you can choose vegetables according to preference, paying attention to cooking time so they stay crunchy and green.

How much does sea bass cost per kg?

The price of sea bass fluctuates depending on size, origin, and time of purchase. Currently, fresh sea bass typically costs from 250,000 – 400,000 VND/kg for farmed fish and higher for wild-caught sea fish. When buying, you should choose fresh fish with clear eyes, shiny scales, and firm meat to ensure quality and safety for your meal.

We hope the suggested sea bass dishes above have helped you answer the question “what are the most delicious sea bass dishes?”. Good luck with your cooking, and if you want to discover more unique recipes for your family, don’t forget to visit Ola Squid’s Culinary Corner section!

In addition to fresh seafood like sea bass, if you are looking for premium specialties to gift or enjoy, explore our whole dried squid collection for the most authentic taste of the ocean.