White Seabass in Ginger Broth with Crispy Rice

White Seabass in ginger broth with crispy rice

This is one of the best fish dishes I’ve ever made and it’s going to be really hard to replicate! Well, the fish and the rice I can easily do again but the only way to do the broth is to have leftover Pho broth again!

I made pho one day but didn’t have beef bones so I used pork bones. So it was:
3-4 lbs pork bones
4″ chunk of ginger (grilled and peeled)
1 onion (grilled and peeled)
2 star anise
6 cardamom pods
four cloves
2 teaspoons sugar
one tablespoon fish sauce
handful of cilantro stems

Simmer that for a minimum of 4 hours.


That’s what I did the night before for pho. I had a quart of the stock left. I took the leftover broth and added a few inches of chopped ginger and 3 garlic cloves and let it simmer for about an hour.

While that was simmering I also had some rice in the rice cooker. I got canola oil heated until it was almost smoking (~400°) and fried the cooked rice in that until it was brown and crispy. I scooped it on to a paper towel and salted it pretty generously. It tasted like corn nuts but they were rice nuts! Salty, crunchy and awesome.

White Seabass in ginger broth with crispy rice and sesame broccoli

I heated the oven to 400°. I took the sea bass, scored the skin so it didn’t shrink and curl, then put it in a crazy-hot cast iron pan. I left it on the heat for a good long while until I saw the fish was starting to cook up through the bottom. Then I put it in the oven for 5-7 minute to finish the cooking. For the first time, I think ever, I got a nice crispy-skinned fish!

I placed the fish in the bowl, poured broth around it, and topped it with the crispy rice and green onions.

I felt like a master chef.

On the side I just steamed some broccoli and tossed it with soy, a little rice vinegar, sesame oil and some canola oil and sprinkled sesame seeds on top. That wasn’t so master-chef-like but my son hates broccoli, he wasn’t home, and I fully enjoyed having it!!

I may have to make too much pho broth every time now so I have a chance to eat this again!