Sea Bass with Sizzled Ginger, Chilli & Spring Onions
Crispy-skinned sea bass fillets topped with a fragrant, golden mix of ginger, garlic, chilli and spring onions. A quick and impressive dish that comes together in under 30 minutes.
Ingredients
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Sea Bass Fillets⚖ 600 g 4 pcs
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Sunflower Oil⚖ 40.8 g 💧 44.4 ml 🥄 3 tbsp
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Red Chilli⚖ 135 g 🌶️ 3 pcs
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Ginger⚖ 10 g 1 pcs
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Spring Onions⚖ 100 g 🧅 6⅔ pcs
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Garlic Clove⚖ 15 g 🧄 3 pcs
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Soy Sauce⚖ 17.7 g 💧 14.8 ml 🥄 1 tbsp
Total nutrition
1039 kcal
* % Daily Value based on 2000 kcal diet.
Instructions
- Season 6 sea bass fillets with salt and pepper, then slash the skin 3 times on each fillet. Heat a heavy-based frying pan over high heat and add 15 ml of sunflower oil. Once hot, fry the sea bass fillets skin-side down for 5 minutes, or until the skin is very crisp and golden — the fish will be almost cooked through at this point. Turn the fillets over and cook for a further 30–60 seconds, then transfer to a serving plate and keep warm. Fry the fillets in 2 batches to avoid overcrowding the pan.
- Add the remaining 30 ml of sunflower oil to the pan and fry the ginger (peeled and cut into matchsticks), 3 thinly sliced garlic cloves and 3 thinly shredded red chillies for about 2 minutes until golden. Remove from the heat and toss in the shredded spring onions. Splash 15 ml of soy sauce directly over the fish, then spoon the sizzled ginger, chilli and spring onion mixture over the top and serve immediately.
Source:
TheMealDB
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