Sea Bass (6)

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.

Addition of Coriander paste

Before cooking, use a pestle and mortar to crush together coriander, garlic, chillies and salt into a paste.

The paste replaces the garlic and chillies in step 6 of the main method