Sea bass with sizzled ginger, chilli & spring onions

Name: Sea bass with sizzled ginger, chilli & spring onions
Prep time: 17 min
Cook time: 10 min
Total time: 27 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 6 sea bass fillets; 3 tbsp sunflower oil; Knob ginger; 3 garlic cloves; 3 red chiles; Bunch green onion; 1 tbsp soy sauce

An easy Vietnamese dinner made with seafood. Ready in about 27 minutes. Difficulty: easy.

17 minPrep (about)
10 minCook (about)
27 minTotal time
4Servings
EasyDifficulty

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Ingredients

How many people?

− 3 people +

Changed from 4 to 3 people · Back to 4

Fresh & other

5 sea bass fillets
Knob ginger
2 garlic cloves
2 red chiles Shopping tip: Fresno or red jalapeño for mild (seeds out); Thai bird's eye for hot.
Bunch green onion Shopping tip: Green onions (scallions).

Sauces & oils

2 ½ tbsp sunflower oil
2 ¼ tsp soy sauce

How to make it

Steps in our own plain words.

Season 5 sea bass fillets using salt and pepper.
Slash the skin 3 times.
Heat a heavy-based frying pan.
Add 2 ¼ tsp sunflower oil.
Wait until hot.
Fry your sea bass fillets, skin-side down.
Keep going for 5 mins till the skin is very crisp and golden.
The fish will be almost cooked through.
Turn over.
Cook for another 30 seconds - 1 minute.
Move to a serving plate.
Keep warm.
You’ll need to fry your sea bass fillets in 2 batches.
Heat 1 ½ tbsp sunflower oil.
Fry the large knob of peeled ginger.
Cut in matchsticks, 2 thinly sliced garlic cloves plus 2 thinly shredded red chillies for around 2 mins until golden.
Take off the heat.
Toss in your bunch of shredded spring onions.
Splash your fish with 2 ¼ tsp soy sauce.
Spoon over the contents of the pan.