- 6 x sea bass fillets, about 140g/5oz each, skin on and scaled
- about 3 tbsp sunflower oil
Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…
- large knob of ginger, peeled and shredded into matchsticks
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
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 1 tbsp soy sauce
An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…
Season 6 sea bass fillets with salt and pepper, then slash the skin 3 times.
Heat a heavy-based frying pan and add 1 tbsp sunflower oil.
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.
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.
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.
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.
Chinese New YearFish has a very special place in the Chinese New Year menu as it symbolises abundance. Normally it would be served with the head and tail on, bringing a good beginning and end to the New Year. Here it is filleted for simplicity, but you can easily adapt the recipe if you like.
Buying fishAsk your fishmonger or supermarket for line-caught fish, for a sustainable choice.