Sea bass with sizzled ginger, chilli & spring onions
A sophisticated, healthy and speedy supper featuring crisp-skinned sea bass topped with sizzling ginger, chilli and spring onions.
Equipment
Ingredients
Ingredients
sea bass fillets (skin-on)
4 piece
fresh ginger (peeled, julienned)
50 g
garlic (sliced)
2 clove
red chilli (deseeded, sliced)
1 piece
spring onions (sliced)
4 piece
soy sauce
3 tbsp
sunflower oil
3 tbsp
Instructions
Prepare aromatics
Peel and julienne the ginger, slice the garlic, deseed and slice the chilli, and slice the spring onions.
Fry the sea bass
Heat 2 tbsp sunflower oil in a pan over medium-high heat. Add the sea bass fillets skin-side down and cook for 3-4 minutes until the skin is crisp and golden.
Flip and finish cooking
Turn the fillets over and cook for another 1-2 minutes until just cooked through. Remove to a warm plate.
Sizzle aromatics
Add the remaining 1 tbsp oil to the pan. Add ginger, garlic and chilli and fry for 30 seconds until fragrant.
Add spring onions and soy
Add the spring onions and soy sauce. Cook for another 30 seconds, then spoon the hot mixture over the fish.
Original recipe
Storage
Best eaten fresh. Do not freeze.
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