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30 March 2011

Sea Bass with Sizzled Ginger, Chilli and Spring Onion

Try this Asian influenced, quick and easy recipe suggested by
Fish at the Fox. It's great served over noodles, soba ones are particularly good as they are very flavoursome. To finish add a couple of wedges of lime to squeeze over.

Serves 6

  • 6 sea bass fillets, about 140g each, skin on, descaled
  • 3 tbsp sunflower oil
  • large knob of ginger, peeled and shredded into matchsticks
  • 3 garlic cloves, peeled, thinly sliced
  • 3 fat, fresh red chillies, deseeded and thinly shredded
  • bunch spring onions, shredded length-ways
  • 1 tbsp soy sauce

Season the fish with salt and pepper, then slash the skin three times.
Heat a heavy based frying pan and add 1 tbsp oil. Once hot, fry the fish, skin side down, for 5 minutes until the skin is very crisp. The fish will be almost cooked through. Turn over, cook for another 30 seconds to 1 minute, then transfer to a serving plate and keep warm. You'll need to fry the fish in two batches.

Heat the remaining oil, then fry the ginger, garlic and chillies for about
2 minutes 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.

Photo: ©childsdesign 2011

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