Sea Bass with Sizzled Ginger Chilli and Spring Onions

Method

• Sea Bass with Sizzled Ginger Chilli and Spring Onions – Step-by-Step Method
• Pat sea bass fillets dry with paper towels and season both sides lightly with salt and pepper
• Lay out all prepped ingredients in separate bowls: ginger slices, garlic slices, chilli shreds, and spring onion shreds
• Heat a large nonstick or cast iron frying pan over medium-high heat
• Add 2 tablespoons of sunflower oil to the pan and allow it to heat until shimmering
• Place sea bass fillets skin-side down in the hot oil, gently pressing with a spatula for 15 seconds to prevent curling
• Cook sea bass fillets skin-side down for about 3–4 minutes until the skin is crisp and golden
• Flip fillets and cook the flesh side for 1–2 minutes, until just cooked through, then remove to a warm serving platter, skin side up
• In a separate small saucepan or clean frying pan, heat the remaining 1 tablespoon sunflower oil over high heat
• Add ginger slices and fry for 30 seconds until fragrant and lightly golden; use a slotted spoon to lift out onto kitchen paper
• Add garlic slices and fry briefly (10–20 seconds) until just golden; remove with a slotted spoon onto kitchen paper
• Add chilli shreds and stir-fry for 5–10 seconds to soften slightly; remove with a slotted spoon onto kitchen paper
• Quickly toss half of the shredded spring onions into the hot oil for 5 seconds to soften slightly, then remove
• Spoon or scatter the fried ginger, garlic, chilli, and spring onions over the crispy-skinned sea bass fillets
• Drizzle 1 tablespoon soy sauce evenly over the fish just before serving
• Scatter the remaining fresh spring onions on top for aromatic lift and fresh color
• Serve immediately on warm plates, ideally with steamed rice or greens as accompaniment