Sea bass with sizzled ginger, chilli & spring onions — crisp-skinned fish topped with golden fried aromatics and soy. A simple yet stunning Asian-inspired dish, ready in minutes.
- 6 Sea Bass Fillets
- 3 tablespoons Sunflower Oil
- Knob Ginger
- 3 sliced thinly Garlic Clove
- 3 Large Red Chilli
- Bunch Spring Onions
- 1 tablespoon Soy Sauce
Video
Preparation
- Season the sea bass fillets with salt and pepper, then slash the skin 3 times.
- Heat a heavy-based frying pan and add 1 tbsp sunflower oil.
- Once hot, fry the sea bass fillets skin-side down for 5 minutes, or until the skin is very crisp and golden — the fish will be almost cooked through.
- Turn over and cook for another 30 seconds to 1 minute, then transfer to a serving plate and keep warm. You'll need to fry the fillets in 2 batches.
- Heat 2 tbsp sunflower oil, then fry the ginger matchsticks, sliced garlic and shredded chillies for about 2 minutes until golden.
- Take off the heat and toss in the shredded spring onions. Splash the fish with 1 tbsp soy sauce and spoon over the contents of the pan.
