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.