Ingredients

  • 6 x sea bass fillets, about 140g/5oz each, skin on and scaled
  • about 3 tbsp 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
  • bunch spring onion, shredded long-ways
  • 1 tbsp soy sauce

Method

  1. Season the fish with salt and pepper, then slash the skin 3 times.
  2. Heat a heavy-based frying pan and add 1 tbsp oil.
  3. Once hot, fry the fish, skin-side down, for 5 mins or until the skin is very crisp and golden.
  4. The fish will be almost cooked through.
  5. Turn over, cook for another 30 secs-1 min, then transfer to a serving plate and keep warm.
  6. Heat the remaining oil, then fry the ginger, garlic and chillies for about 2 mins until golden.
  7. 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.