Sea Bass crispy with ginger chilli and soy
Sea Bass Ingredients
- 2 sea bass fillets (about 150g each) skin on, but scaled
- 1 tbsp oil
- 2 large garlic cloves thinly sliced
- 1 large fresh red chilli, deseeded and very finely sliced
- A large knob of fresh ginger, cut into very thin matchsticks
- 1 bunch of spring onions, thinly cut lengthways
- 1 tbsp of soy sauce
- Fresh lime if you can get it.
Prep time: 15 minutes
Cook time: 10 minutes
I have cooked this on a barbecue hot plate, but a large heavy-based frying pan over your gas stove will also do well.
The sustainability rating of Sea Bass varies according to how it is fished. The Marine Conservation Society gives good guidance on this (it’s a good reference guide for all fish). UK Farmed Sea Bass is the most sustainable. Although handline caught wild sea bass in South West waters is also a sustainable option.
This white fish has a sweet taste. It is very popular cooked with punchy zest Asian flavours, just like the recipe I’ve written here.
- Slash the skin of the fish about 4 times
- Season with salt and pepper.
- Heat hot plate and add the oil.
- Put the fish, skin side down on to the hot plate.
- Cook for about 5 minutes or until the skin has gone very crispy and golden.
- The fish is pretty much cooked at this point, but turn it over and cook for another 30 seconds or a minute.
- Put on a plate, cover with foil and keep warm.
- Fry the chillies, garlic and ginger for about 3 minutes until golden.
- Plate the fillets on to two plates, splash with a little soy sauce and spoon over the contents of the frying pan.
- Squeeze some lime juice over the top. (optional).
Serve with plainly cooked noodles or rice.