Tuesday, 6 January 2015

Sea Bass Fillets with Zingy Ginger, Chilli and Spring Onion

I love this recipe, sea bass is a wonderfully flavoursome fish, you could also try sea bream, plaice or red mullet here too. This can be used a s a light lunch or have it with some brown rice to make a dinner out of it.

Sea Bass Fillets with Zingy Ginger, Chilli and Spring Onion
This simple dish combines wonderful Thai style flavours to really compliment the beautifully delicate flesh of the sea bass with crispy skin.
Calories 916
229 per portion
Serves 4:
4 x sea bass fillets, about 140g each, skin on and scaled
1 tbsp sunflower oil
A large knob of ginger, peeled and shredded into matchsticks
3 garlic cloves, thinly sliced
3 fat, fresh red chillies deseeded and thinly shredded
A bunch spring onion, shredded long-ways
1 tbsp soy sauce

Season the fish with salt and pepper, then slash the skin 3 times. Heat a heavy-based frying pan and add 1/2 tbsp oil. Once hot, fry the fish, 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 secs-1 min, then transfer to a serving plate and keep warm. You’ll need to fry the fish in 2 batches.
Heat the remaining oil, then fry the ginger, garlic and chillies for about 2 mins until golden, add a dash of soy sauce. Take off the heat and toss in the spring onions. Spoon the contents of the pan over the fillets.

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