Sea Bass with Ginger, Chilli and Spring Onion

Serves 6

Sea Bass Ginger Chilli Spring Onion Recipe – The Artisan Food Trail
Try this Asian influenced, quick and easy recipe. It’s great served over soba noodles which are particularly good as they are very flavoursome. To finish add a couple of wedges of lime to squeeze over.

Ingredients

  • 6 sea bass fillets, about 140g each, skin on, descaled
  • 3 tbsp sunflower oil
  • large knob of ginger, peeled and shredded into matchsticks
  • 3 garlic cloves, peeled, thinly sliced
  • 3 fat, fresh red chillies, deseeded and thinly shredded
  • bunch spring onions, shredded length-ways
  • 1 tbsp soy sauce

Method

Season the fish with salt and pepper, then slash the skin three times.

Heat a heavy based frying pan and add 1 tbsp oil. Once hot, fry the fish, skin side down, for 5 minutes until the skin is very crisp. The fish will be almost cooked through.

Turn over, cook for another 30 seconds to 1 minute, then transfer to a serving plate and keep warm. You’ll need to fry the fish in two batches.

Heat the remaining oil, then fry the ginger, garlic and chillies for about 2 minutes 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.

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