Cornish sea bass with frizzled chillies, ginger and spring onions
- Preparation and cooking time
- Total time
- A little effort
- Serves 4
Skip to ingredients
- 3 cm piece root ginger
- 6 spring onions
- 2 red chilli
- 2 tbsp oilfor frying
- 2 cloves garlicfinely sliced
- 4 sea bass filletsabout 180g each (or 8 if the fish are very small)
- spiced black rice vinegar or rice vinegar
- sesame oil
- a handful of leaves corianderroughly chopped
Nutrition: per serving
- kcal282
- fat15.1g
- saturates2.2g
- carbs1.2g
- fibre0.3g
- protein35.4g
- salt0.32g
Method
step 1
Shred the ginger, spring onions and red chilli finely. Heat 2 tbsp oil in a wok, and when it is very hot, fry the ginger, spring onions and chilli in turn until they frizzle up. They should hiss and spit. Scoop them out the second they’re done. Fry the garlic for a few seconds until it is light brown then scoop out.
step 2
Tip out all but a dribble of oil and add the sea bass skin-side down, 2 fillets at a time for about 4-6 minutes. Press them into the wok so they don’t curl up, the skin should crisp and brown quickly and the fillets cook through. Turn them over if you need to. Keep warm while you cook the next batch.
step 3
Serve the fillets with the frizzled chillies, ginger and spring onions on top, drizzle over the vinegar and sesame oil and sprinkle over the coriander.
