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In The Kitchen

Ginger-Crusted Bass Over Vinegar Rice

Ginger-crusted bass over vinegar rice displayed on a white dish. Play Video

Fresh striped bass isn’t just a spring treat anymore. Farm-raised filets are coming to plates near you, thanks to aquaculture industry research at NC State.

A crowning achievement of 30 years’ work at NC State University’s Lake Wheeler Fish Barn: six generations of striped bass that successfully breed in captivity. Each bass starts as a smaller-than-a-rice-grain “fry,” which takes 18 months to grow to the harvest size of 1.5 pounds.

To take striped bass research all the way to the dinner table, fish researchers teamed up with food scientists. Farm-raised bass is a great example of how great agricultural practices and culinary education help people eat healthy. Plus, the fish is affordable and can be prepared by the beginner or expert cook.

Join Catherine Hill, nutrition programs manager for a variety of NC State Extension programs, as she walks through the steps for preparing a succulent seafood dish using fresh, local fish in our latest Homegrown kitchen segment.


Ginger-Crusted Bass Over Vinegar Rice


4 servings


35 min.


  • 1 ½ cups uncooked short grain brown rice or brown sushi rice
  • 2 tablespoons rice vinegar
  • 1 teaspoon sugar
  • ½ teaspoon salt
  • 3 tablespoons plus 1 teaspoon canola oil
  • 8 green onions, green and white parts, sliced
  • 2-inch piece of ginger, peeled and grated
  • Salt and pepper
  • 4 pieces of bass, 3-4 ounces each (or a similar firm white fish, such as cod or flounder)


  1. Rinse 1 ½ cups uncooked short grain brown rice or brown sushi rice and cook according to package directions. 
    1. If using an Instant Pot, add 1 ½ cups well rinsed rice and 3 cups water, process for 22 minutes on high pressure, wait 5 minutes then manually vent.
  2. In a small bowl, mix rice vinegar, sugar and salt. Set aside. 
  3. In a large skillet, heat 1 teaspoon of canola oil over medium-high heat. Once hot, cook the green onions until they have a slight char and are somewhat caramelized. 
  4. While the green onions are cooking, in a nonreactive bowl, mix the grated ginger, 2 tablespoons canola oil, salt and pepper, and fish. Make sure the ginger is evenly coated on the fish on both sides.
  5. Once the green onions are cooked, remove from the skillet and set aside. Carefully wipe out the large skillet and then heat 1 tablespoon of canola oil over medium-high heat.  
  6. When the oil is hot, add the fish. Cook undisturbed to form a crust with the ginger. 
  7. Carefully flip fish after 5 minutes or so, cook for another 4 to 5 minutes. The exact cooking time will vary depending on the thickness of the fish.
  8. While fish is cooking, add the green onions, rice vinegar, sugar and salt to the warm, cooked rice. Mix well.
  9. Serve the fish over the rice.
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