Sea Bass with Chilli, Ginger and Spring Onions


  • 4 x sea bass fillets, about 140g each, skin on and scaled
  • 3 tbs sunflower oil
  • large knob of ginger, peeled and shredded into matchsticks
  • 3 garlic cloves, thinly sliced
  • 3 fat, fresh red chillies deseeded and thinly shredded
  • 1 bunch spring onions, shredded long-ways
  • 1 tbs soy sauce
  • 1 lime cut in half


  • Step 1
    Season the fish with salt and pepper, then slash the skin 3 times.
  • Step 2
    Heat a heavy-based frying pan and add 1 tbs 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. Fry the fish in 2 batches.
  • Step 3
    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. Then squeeze the lime over the fish.


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