• 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.


Fish 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.


Ask your fishmonger or supermarket for line-caught fish, for a sustainable choice.

Recipe from Good Food magazine, February 2007

Goes well with


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