Sea Bass with Sizzling Ginger


  • 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


  • 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.