Sea Bass with Sizzled Ginger, Chili & Scallions

Ingredients

• 6sea bass fillets, skin on, slashed 3 times
• 3 tbspsunflower oil, 1 tbsp for the fish, 2 tbsp for the sizzle topping
• fresh ginger, a large knob, peeled and cut into matchsticks
• 3 clovegarlic, thinly sliced
• 3red chili, large, thinly shredded
• scallions, shredded
• 1 tbspsoy sauce

Method

1. 1

   Season the sea bass fillets with salt and pepper, then slash the skin 3 times on each fillet.

2. 2

   Heat a heavy-based skillet and add 1 tbsp sunflower oil. Fry the fillets skin-side down in batches for 5 minutes until the skin is very crisp and golden. The fish will be almost cooked through.

3. 3

   Turn over and cook for a further 30 seconds to 1 minute. Transfer to a serving plate and keep warm. Repeat with the remaining fillets.

4. 4

   Heat the remaining 2 tbsp oil in the same pan. Fry the ginger matchsticks, sliced garlic and shredded chilies for about 2 minutes until golden.

5. 5

   Take off the heat and toss in the shredded scallions. Splash the fish with the soy sauce and spoon the sizzled topping over each fillet.