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    • Sea Bass with Sizzled Ginger Chilli and Spring Onions

    Mark Sharron
    Easy
    10 minutes
    6
    Amount Per Serving: Calories 202; Fat 9g; Carbs 2g; Sugars 1g; Protein 28g; Sodium 0.26g
    1 rating
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    Ingredients

    • 6 Sea bass fillets, about 140g each, skin on and scaled
    • 3 tbsp sunflower oil
    • Ginger, peeled and sliced thinly
    • 3 garlic cloves, thinly sliced
    • 3 fresh red chillies, deseeded and thinly shredded
    • Spring onions, shredded lengthwise
    • 1 tablespoon soy sauce
    • Salt and pepper to taste

    Method

    • Season the Sea bass fillets with salt and pepper.

    • Heat the oil in a large frying pan over high heat.

    • Place the sea bass fillets skin-side down in the frying pan and cook for 5 minutes over medium heat until the fish is cooked through.

    • Turn the fish over and cook for another minute or so until cooked through. It’s done when it’s starting to flake. Set aside.

    • Add a bit of oil on the same pan, then stir fry the ginger, garlic and chilli for 1 minute until a little golden.

    • Add the spring onions, cook for a couple more minutes then add the soy sauce.

    • Drizzle the sauce and spoon the contents of the pan over the fish fillets.

    • Serving Suggestions: Serve with rice or noodles.

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