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1. Shred the ginger, spring onions and red chilli finely. Heat 2 tbsp oil in a wok, and when it is very hot, fry the ginger, spring onions and chilli in turn until they frizzle up. They should hiss and spit. Scoop them out the second they're done. Fry the garlic for a few seconds until it is light brown then scoop out.
2. Tip out all but a dribble of oil and add the sea bass skin-side down, 2 fillets at a time for about 4-6 minutes. Press them into the wok so they don't curl up, the skin should crisp and brown quickly and the fillets cook through. Turn them over if you need to. Keep warm while you cook the next batch.
3. Serve the fillets with the frizzled chillies, ginger and spring onions on top, drizzle over the vinegar and sesame oil and sprinkle over the coriander.

Per serving

282 kcalories, protein 35.4g, carbohydrate 1.2g, fat 15.1 g, saturated fat 2.2g, fibre 0.3g, salt 0.32 g

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Ingredients

• 3cm piece root ginger
• 6 spring onions
• 2 red chillies
• 2 tbsp oil for frying
• 2 garlic cloves , finely sliced
• 4 fillets seabass , about 180g each (or 8 if the fish are very small)
• 2 tbsp spiced black rice vinegar or 1 tbsp rice vinegar
• sesame oil
• a handful coriander , leaves roughly chopped

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Difficulty and servings

Serves 4

Preperation and cooking times

Ready in 35 minutes

Ingredients

• 3cm piece root ginger
• 6 spring onions
• 2 red chillies
• 2 tbsp oil for frying
• 2 garlic cloves , finely sliced
• 4 fillets seabass , about 180g each (or 8 if the fish are very small)
• 2 tbsp spiced black rice vinegar or 1 tbsp rice vinegar
• sesame oil
• a handful coriander , leaves roughly chopped

Per serving

282 kcalories, protein 35.4g, carbohydrate 1.2g, fat 15.1 g, saturated fat 2.2g, fibre 0.3g, salt 0.32 g

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