Sea Bass with Sizzled Ginger, Chilli and Spring Onions
Pan-seared sea bass fillets with crispy skin, finished with a ginger, garlic and chilli stir-in and a splash of soy sauce with spring onions.
Pasos
- 1
Season 6 sea bass fillets with salt and pepper, then slash the skin 3 times.
- 2
Heat a heavy-based frying pan and add 1 tablespoon sunflower oil.
- 3
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.
- 4
Turn over, cook for another 30 seconds - 1 minute, then transfer to a serving plate and keep warm. You’ll need to fry the sea bass fillets in 2 batches.
- 5
Heat 2 tablespoons sunflower oil, then fry the large knob of peeled ginger, cut into matchsticks, 3 thinly sliced garlic cloves and 3 thinly shredded red chillies for about 2 minutes until golden.
- 6
Take off the heat and toss in the shredded spring onions. Splash the fish with 1 tablespoon soy sauce and spoon over the contents of the pan.
