Sea Bass with Sizzled Ginger, Chilli & Spring Onions
Crisp-skinned sea bass fillets topped with fragrant fried ginger, garlic, chilli, and spring onions, finished with soy sauce.
- 25 min
- 300 kcal
- Dairy-free
- Vietnamese
- Seafood
Mellowpan tip: Makes 6 servings. Plan the extras as tomorrow’s lunch.
Ingredients
For 6 servings
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Steps
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Step 1:
Season the 6 sea bass fillets with salt and pepper, then slash the skin 3 times.
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Step 2:
Heat a heavy-based frying pan and add 1 tablespoon of sunflower oil.
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Step 3:
Fry the sea bass fillets skin-side down for 5 minutes, or until the skin is very crisp and golden.
5 min -
Step 4:
Turn the fillets over and cook for another 30 seconds to 1 minute.
1 min -
Step 5:
Transfer the fish to a serving plate and keep warm.
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Step 6:
Fry the sea bass fillets in 2 batches.
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Step 7:
Heat the remaining 2 tablespoons of sunflower oil.
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Step 8:
Fry the peeled ginger matchsticks, thinly sliced garlic, and thinly shredded red chillies for about 2 minutes, until golden.
2 min -
Step 9:
Remove the pan from the heat and toss in the shredded spring onions.
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Step 10:
Splash the fish with the soy sauce.
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Step 11:
Spoon the contents of the pan over the fish.
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