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Lightly pat the skin of the fish with kitchen towel to remove all moisture prior to placing in the frying pan to ensure a crispy skin.
Use a spatula to push down sea bass fillet when cooking to ensure the skin doesn’t shift away from the flesh and remains intact
sea bass fillets, skin on
4 tbsp oil
Thumb size piece of ginger, peeled & thinly sliced
3 cloves garlic, thinly sliced
3 red chilis, thinly sliced
spring onions, thinly sliced
1 tbsp soy sauce
1 pack pak choi
Heat 3tbsp oil in a frying pan on a high heat and fry the ginger, garlic and chilli. Once crisped, remove from pan and place on a plate with kitchen towel. Save for later.
Use the same frying pan with the infused oil and keep on a high heat. Add the sea bass skin side down and cook for 4-5 minutes, or until crispy. Flip the fish and cook flesh side down for a further 30 seconds.
Whilst the fish is cooking, lightly fry the pak choi until wilted, around 2 minutes.
Place the pak choi on a plate and serve the fish on top. Garnish with the ginger, garlic, chilli, spring onion and 1tbsp soy sauce.