Vietnameseby TheMealDBSea bass with sizzled ginger, chilli & spring onionsServes1Keep screen onSaveShare Cook my versionIngredientsServings−1+6 Sea Bass Fillets3 tablespoons Sunflower OilKnob Ginger3 sliced thinly Garlic Clove3 Large Red ChilliBunch Spring Onions1 tablespoon Soy SauceStepsStep-by-step0 of 6 done1Season 6 sea bass fillets with salt and pepper, then slash the skin 3 times.2Heat a heavy-based frying pan and add 1 tbsp sunflower oil.3Once 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.4Turn 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.5Heat 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.6Take 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: TheMealDB
