Utterly foolproof rice
You can't go wrong with Sara Buenfeld’s foolproof rice recipe
Sea bass with sizzled ginger, chilli & spring onions
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
- 6 x sea bassfillets, about 140g/5oz each, skin on and scaled
- about 3 tbsp sunflower oil
- large knob of gingerpeeled and shredded into matchsticks
- 3 garlic clovesthinly sliced
- 3 fat, fresh red chilliesdeseeded and thinly shredded
- bunch spring onionshredded long-ways
- 1 tbsp soy sauce
Nutrition: per serving
- kcal202low
- fat9g
- saturates1glow
- carbs2g
- sugars1glow
- fibre0g
- protein28ghigh
- salt0.26glow
Method
step 1
Season 6 sea bass fillets with salt and pepper, then slash the skin 3 times.
step 2
Heat a heavy-based frying pan and add 1 tbsp sunflower oil.
step 3
Once hot, fry the sea bass fillets, skin-side down, for 5 mins or until the skin is very crisp and golden. The fish will be almost cooked through.
step 4
Turn over, cook for another 30 seconds - 1 minute, then transfer to a serving plate and keep warm. You’ll need to fry the sea bass fillets in 2 batches.
step 5
Heat 2 tbsp sunflower oil, then fry the large knob of peeled ginger, cut into matchsticks, 3 thinly sliced garlic cloves and 3 thinly shredded red chillies for about 2 mins until golden.
step 6
Take off the heat and toss in the bunch of shredded spring onions. Splash the fish with 1 tbsp soy sauce and spoon over the contents of the pan.
