Sea bass with sizzled ginger, chilli & spring onions

Name: Sea bass with sizzled ginger, chilli & spring onions
Prep time: 16 min
Cook time: 56 min
Total time: 72 min
Yield: 4 servings
Ingredients: 6 Sea Bass Fillets; 3 tablespoons Sunflower Oil; 1 Knob Ginger; 3 sliced thinly Garlic Clove; 3 Large Red Chilli; 1 Bunch Spring Onions; 1 tablespoon Soy Sauce

72 min · Serves 4 · By TheMealDB Import

Vietnamese
Seafood
Dinner

Vietnamese, Seafood

Adapted from bbcgoodfood.com

Ingredients

For 4 servings

6 Sea Bass Fillets
3 tablespoonsSunflower Oil
1 KnobGinger
3 sliced thinlyGarlic Clove
3 LargeRed Chilli
1 BunchSpring Onions
1 tablespoonSoy Sauce

Method

Prep 16 min · Cook 56 min

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