Sea bass with sizzled ginger, chilli & spring onions

Seafood · Vietnamese classic.

Ingredients

• 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

Method

1. Season — Season 6 sea bass fillets with salt and pepper, then slash the skin 3 times.
2. Fry — Heat a heavy-based frying pan and add 1 tbsp sunflower oil.
3. Fry — Once hot, fry the sea bass fillets, skin-side down, for 5 mins or until the skin is very crisp and golden.
4. Continue cooking — The fish will be almost cooked through. Turn over, cook for another 30 seconds - 1 minute, then transfer to a serving plate and keep warm.
5. Fry — You’ll need to fry the sea bass fillets in 2 batches.
6. Fry — Heat 2 tbsp 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 mins until golden.
7. Heat the pan — Take off the heat and toss in the bunch of shredded spring onions.
8. Continue cooking — Splash the fish with 1 tbsp soy sauce and spoon over the contents of the pan.

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