Olive Magazine

Cornish sea bass with frizzled chillies, ginger and spring onions

Published: March 25, 2015 at 3:05 pm
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  • Preparation and cooking time
    • Total time
  • A little effort
  • Serves 4

This recipe for Cornish sea bass with frizzled chillies, ginger and spring onions is a great dish packed with fresh flavours and a kick of chilli. Cornish line-caught sea bass is sustainable. Merchant-gourmet.com sells the spiced black wine vinegar.

Nutrition:
NutrientUnit
kcal282
fat15.1g
saturates2.2g
carbs1.2g
fibre0.3g
protein35.4g
salt0.32g
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Ingredients

  • 3 cm piece root ginger
  • 6 spring onions
  • 2 red chilli
  • 2 tbsp oil, for frying
  • 2 cloves garlic, finely sliced
  • 4 sea bass fillets, about 180g each (or 8 if the fish are very small)
  • spiced black rice vinegar or rice vinegar
  • sesame oil
  • a handful of leaves coriander, roughly chopped

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.

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