Sea bass with sizzled ginger, chilli & spring onions

 

Ingredients

1. 6 x sea bass fillets, about 140g/5oz each, skin on and scaled
2. about 3 tbsp sunflower oil
   
3. large knob of ginger
   
   , peeled and shredded into matchsticks
4. 3 garlic clove, thinly sliced
5. 3 fat, fresh red chilli deseeded and thinly shredded
6. bunch spring onion
   
   , shredded long-ways
7. 1 tbsp soy sauce

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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. 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.