Sea bass with sizzled ginger, chilli & spring onions

Method6 steps

1. 1

   Step 1: Pat all six raw skin-on sea bass fillets dry with kitchen paper. Season with salt and black pepper to taste, then make three shallow slashes in each skin without cutting right through the flesh.

   Uses 6 raw sea bass fillets, skin on · Salt to season sea bass, to taste · Ground black pepper to season sea bass, to taste

2. 2

   Step 2: Heat a heavy-based frying pan and add only one tablespoon of the measured sunflower oil, keeping the other two tablespoons for the aromatics. Cook the six fillets in two uncrowded batches, using this same pan and cooking oil.

   Uses Only 1 tbsp of the measured oil for both fish batches

3. 3

   Step 3: Once the pan is hot, put the first three prepared fillets in skin-side down. Fry for about five minutes until the skin is very crisp and golden; the fish will be almost cooked through.

   Fry one sea bass batch skin-side down · 5 minUses The first three prepared fillets · The heated pan and its 1 tbsp oil

4. 4

   Step 4: Turn the first batch and cook its flesh side for another thirty seconds to one minute, continuing as needed until the thickest fish reaches 63 °C /145 °F. Transfer the cooked fillets to a clean serving plate and keep warm. Cook the remaining three prepared fillets in the same pan with the same five-minute skin-side and thirty-second-to-one-minute flesh-side sequence, again checking they are cooked through.

   Fry the flesh side of each sea bass batch until cooked · 1 minUses The first batch after skin-side frying · Only the remaining three prepared raw fillets

5. 5

   Step 5: Peel the ginger and cut it into matchsticks; peel and thinly slice the three garlic cloves. Wash and thinly shred all three red chillies. Heat only the reserved two tablespoons sunflower oil in a clean pan and fry these prepared aromatics for about two minutes until golden, watching so the garlic does not burn.

   Sizzle ginger, garlic and red chilli · 2 minUses Only the reserved 2 tbsp sunflower oil for aromatics · 1 large knob fresh ginger, peeled and cut into matchsticks · 3 garlic cloves, peeled and thinly sliced · 3 large red chillies, thinly shredded

6. 6

   Step 6: Wash and shred the spring onions (1 bunch). Take the aromatic pan off the heat and toss in all the spring onions. Splash the cooked fish with the measured tablespoon soy sauce (1 tbsp), then spoon all the sizzled aromatics, spring onions and their oil over it. Serve the fish hot.

   Uses All six cooked fillets on the serving plate · All sizzled aromatics and their pan oil · 1 bunch spring onions, washed and shredded · 1 tbsp soy sauce