Dinner · Vietnamese

Sea bass with sizzled ginger, chilli & spring onions

Name: Sea bass with sizzled ginger, chilli & spring onions
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Cuisine: Vietnamese
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; salt; pepper

A vibrant and aromatic Vietnamese-style seafood dish featuring crispy-skinned sea bass topped with a sizzled garnish of ginger, garlic, and fresh chillies.

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Prep: 15 min
Cook: 15 min
Total: 30 min
Serves: 6
Level: Medium

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Sea bass with sizzled ginger, chilli & spring onions

Method

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.

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