Sea bass with sizzled ginger, chilli & spring onions


Sea bass fillets, about 140g/5oz each, skin on and scaled 6

Sunflower oil about 3 tbsp.

Large knob of ginger, peeled and shredded into matchsticks

Garlic cloves, thinly sliced 3

Fresh red chillies deseeded and thinly shredded 3 fat

Bunch of spring onion, shredded long-ways

Soy sauce 1 tbsp.




Season the fish with salt and pepper, and 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 minutes or until the skin is very crisp and golden. The fish will be almost cooked through. Turnover, 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 minutes 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.

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