Crispy Sea Bass with Ginger and Chilli
Sizzling golden sea bass fillets dressed in fragrant aromatic matchstick ginger, garlic, and fresh chillies.
Ingredients
6 sea bass fillets6 fillets
3 tbsp sunflower oil1L
knob of fresh ginger, cut into matchsticks100g
3 garlic cloves, thinly sliced1 bulb
3 large red chillies, shredded60g
1 bunch spring onions, shredded1 bunch
1 tbsp soy sauce150ml
Method
- Season 6 sea bass fillets with salt and pepper, then slash the skin 3 times.
- Heat a heavy-based frying pan and add 1 tbsp sunflower oil.
- Once 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.
- Turn 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.
- Heat 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.
- Take 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.
Cost to cook
4
serves 4 ·
Mostly estimated prices. Full-pack shop cost · about £4.05 of it is what this recipe actually uses.
Find it in store
Search the ingredients at your stores:
Tesco Asda
£10.57 est. · serves 4