Sea Bass With Sizzled Ginger Chilli & Spring Onions

The aromas released while cooking this dish will have everyone licking their lips in anticipation

• Cooking Time Prep 15 mins
  Cook 10 mins
• Skill Level Easy
• Servings Serves 6

Nutrition per serving

• Kcalories

  202

• Protein

  28g

• Carbs

  2g

• Fat

  9g

• Saturates

  1g

• Fibre

  0g

• Sugar

  1g

• Salt

  0.26g

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 cloves, thinly sliced
• 3 fat, fresh red chillies deseeded and thinly shredded
• bunch spring onion, shredded long-ways
• 1 tbsp soy sauce

Directions

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. 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. 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. 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.

Categories: Cuisines, Events, Fish