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Sea bass with sizzled ginger, chilli & spring onions
Tuesday, 21 February 2017 - 10:30 | Views - 897
Ingredients
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 clove
3 fat, fresh red chilli deseeded and thinly shredded
bunch spring onion
1 tbsp soy sauce
Prep: 15 MINS
Cook: 10 MINS
Method
1)Season the fish with salt and pepper, then slash the skin 3 times.
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 clove
3 fat, fresh red chilli deseeded and thinly shredded
bunch spring onion
1 tbsp soy sauce
Prep: 15 MINS
Cook: 10 MINS
Method
1)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.
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.
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.
2)Heat the remaining oil, then fry the ginger, garlic and chillies for about 2 mins until golden.
2)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.
Splash the fish with a little soy sauce and spoon over the contents of the pan.
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