What you'll need: 4 x skin on sea bass fillets(works with other delicate white fish) Large knob of shredded ginger 3 tbsp sunflower oil or similar 3 thinly sliced garlic cloves 3 fresh red chillies, deseeded and thinly sliced A bunch of spring onions, shredded 1 tbsp dark soy
What you'll need:
- 4 x skin on sea bass fillets(works with other delicate white fish)
- Large knob of shredded ginger
- 3 tbsp sunflower oil or similar
- 3 thinly sliced garlic cloves
- 3 fresh red chillies, deseeded and thinly sliced
- A bunch of spring onions, shredded
- 1 tbsp dark soy sauce
Season your fish well with salt and pepper, and score the skin by slashing it three times with a sharp knife.
Take your heavy-based frying pan, and heat up a tablespoon of oil. When very hot, add the fish - skin side down - and fry for five minutes until the skin is golden. As the fish will almost be cooked through by this point, you’ll need to flip them over gently, and fry for a further minute on the other side.
Remove the fillets, and put aside for later.
Heat your remaining oil, and chuck in the garlic, chillies and ginger, frying for two minutes until golden. Remove the pan from the heat, toss the spring onions in the hot oil and spices, and add the soya sauce before giving it all a good stir. Serve the bass fillets on a plate, and spoon the contents of your frying pan over the top.
There you have it -- an easy recipe for ginger and chilli sea bass. Go ahead and try it!
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