Ingredients:

• 6 x sea bass fillets, skin on and scaled
• 3 tbsp olive oil
• large knob of ginger, peeled and shredded into matchsticks
• 3 garlic cloves, thinly sliced
• 3 fat, fresh red chillies deseeded and thinly shredded
• bunch spring onion, shredded long-ways
• 5 tbsp soy sauce

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 olive 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.
• Turnover cook for another 30 seconds – 1 minute, then transfer to a serving plate and keep warm.
• Heat 2 tbsp olive oil, then fry the ginger slices, sliced garlic cloves and 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 soy sauce and spoon over the contents of the pan.
• Serve with steamed rice.