Sea bass with sizzled ginger, chilli & spring onions

Sea bass with sizzled ginger, chilli & spring onions is a Seafood recipe from the Vietnamese tradition, as recorded in TheMealDB. The ingredients and the method below are the recorded ones. This site does not state preparation time, servings, difficulty or equipment, because the source does not record them.

Method

1. Step 1. Season 6 sea bass fillets with salt and pepper, then slash the skin 3 times.
2. Step 2. Heat a heavy-based frying pan and add 1 tbsp sunflower oil.
3. Step 3. 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.
4. Step 4. Turn 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.
5. Step 5. Heat 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.
6. Step 6. Take 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.

Watch it cooked

If you're a visual learner, there's a free walkthrough of this dish on YouTube.

Original recipe inspiration: source.