Sea bass with sizzled ginger, chilli & spring onions

Sea bass with sizzled ginger, chilli & spring onions

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(185 ratings)

Prep: 15 mins Cook: 10 mins

Easy

Serves 6

The aromas released while cooking this dish will have everyone licking their lips in anticipation

Nutrition and extra info

  • Healthy

Nutrition: per serving

  • kcal202
  • fat9g
  • saturates1g
  • carbs2g
  • sugars1g
  • fibre0g
  • protein28g
  • salt0.26g
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Ingredients

  • 6 x sea bass fillets, about 140g/5oz each, skin on and scaled
  • about 3 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • large knob of ginger, peeled and shredded into matchsticks
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 3 garlic cloves, thinly sliced
  • 3 fat, fresh red chillies deseeded and thinly shredded
  • bunch spring onion, shredded long-ways
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 1 tbsp soy sauce
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

Method

  1. Season the fish with salt and pepper, then slash the skin 3 times. Heat a heavy-based frying pan and add 1 tbsp oil. Once hot, fry the fish, skin-side down, for 5 mins or until the skin is very crisp and golden. The fish will be almost cooked through. Turn over, cook for another 30 secs-1 min, then transfer to a serving plate and keep warm. You’ll need to fry the fish in 2 batches.

  2. Heat the remaining oil, then fry the ginger, garlic and chillies for about 2 mins until golden. Take off the heat and toss in the spring onions. Splash the fish with a little soy sauce and spoon over the contents of the pan.

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Comments, questions and tips

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debshendy
8th Nov, 2011
5.05
Very tasty recipe & really easy to make!!!
silmarillion
4th Nov, 2011
5.05
Ridiculously easy, ridiculously tasty served just with jasmine rice and a splash of soy sauce.
andrealphus
3rd Nov, 2011
5.05
This was cooked for me, and I was amazed at how delicious such an incredibly simple dish could be. Nice with some wilted pak choi and steamed rice or new potatoes. Highly recommended!
glenyst
18th Oct, 2011
3.05
I didn't find this as easy as it claimed. The skin did not turn crispy, it fell off, and the fish fell to bits as well. Also, I found the ginger overwhelmed the whole thing. I think I used to much - how large is a "large knob"? I could see how it could be excellent with practice, but think it needs at least a "Moderately easy" grading.
gstern
10th Oct, 2011
Sounds like a good idea and I have attempted it. My question is how do you 'shred' the chili etc. I have looked fo a shredder but no luck. I have tried a grater but they don't really work. What am I missing?
indieprincess
10th Oct, 2011
My boyfriend cooked this for me and it was absoloutely delicious, quick and easy and looked like restaurant quality with a beautiful salad on the side
katdel
10th Oct, 2011
5.05
This is my favourite seabass dish full of flavours!! Well worth trying.
karenr1955
3rd Oct, 2011
5.05
This is a really simple, straight forward recipe and the results were delicious. I am trying ideas to get my husband to eat more fish and this one 'went down a treat'! I served it with fluffy rice and peas. Yum!
picklefest
25th Sep, 2011
It's fish and it's fast, Very easy and delicious.!
pbrinklow
22nd Sep, 2011
5.05
Excellent. Tastes delicious and was really easy.

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