Recipe Git v1
Sea bass with sizzled ginger, chilli & spring onions
Vietnamese Seafood recipe supplied by TheMealDB.
Source: Original recipe source via TheMealDB (https://www.bbcgoodfood.com/recipes/sea-bass-sizzled-ginger-chilli-spring-onions)
Adapted: Imported and reformatted by HowManyCookies from TheMealDB record 53247.
Provider record: https://www.themealdb.com/meal/53247-sea-bass-with-sizzled-ginger-chilli-spring-onions-recipe
License: TheMealDB API Terms (https://www.themealdb.com/terms_of_use.php) · Recipe data and artwork supplied by TheMealDB.
Video
YouTube: https://www.youtube.com/watch?v=xzDYKZl50FQ
Ingredients
- 6 Sea Bass Fillets
- 3 tablespoons Sunflower Oil
- Knob Ginger
- 3 sliced thinly Garlic Clove
- 3 Large Red Chilli
- Bunch Spring Onions
- 1 tablespoon Soy Sauce
Directions
- 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.