A seafood dish from the Vietnamese kitchen.

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

Method

1. Season 6 sea bass fillets with salt and pepper, then slash the skin 3 times.
2. Heat a heavy-based frying pan and add 1 tbsp sunflower oil.
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.
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.
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.
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.

Source

This recipe is adapted from TheMealDB (id 53247), a free community-curated recipe API. Original listing: themealdb.com.

A walkthrough video is available at https://www.youtube.com/watch?v=xzDYKZl50FQ.

Original source noted by the contributor: https://www.bbcgoodfood.com/recipes/sea-bass-sizzled-ginger-chilli-spring-onions.