Chinese-Sea bass with sizzled ginger, chilli & spring onions#
- 6 x sea bass fillets, about 140g/5oz each, skin on and scaled
- about 3 tbsp sunflower oil
- large knob of ginger, peeled and shredded into matchsticks
- 3 garlic cloves, thinly sliced
- 3 fat, fresh red chillies deseeded and thinly shredded
- bunch spring onion, shredded long-ways
- 1 tbsp soy sauce
-
Prep: 15 mins
Cook: 10 mins
Easy
Serves 6
- Season
the fish with salt and pepper, then slash the skin 3 times. Heat a
heavy-based frying pan and add 1 tbsp oil. Once hot, fry the fish,
skin-side down, for 5 mins or until the skin is very crisp and golden.
The fish will be almost cooked through. Turn over, cook for another 30
secs-1 min, then transfer to a serving plate and keep warm. You’ll need
to fry the fish in 2 batches.
- Heat
the remaining oil, then fry the ginger, garlic and chillies for about 2
mins until golden. Take off the heat and toss in the spring onions.
Splash the fish with a little soy sauce and spoon over the contents of
the pan.
