Sea bass with sizzled ginger, chilli & spring onions
This Vietnamese preparation celebrates the sea bass itself, letting delicate flesh speak through the sharp counterpoint of ginger and chilli. The technique of sizzling aromatics in hot oil just before serving preserves their raw bite and releases volatile oils that perfume the entire dish. It's a method that takes minutes but demands your attention at the stove, rewarding you with the kind of brightness that makes seafood sing.
Instructions
step 1 Season 6 sea bass fillets with salt and pepper, then slash the skin 3 times. step 2 Heat a heavy-based frying pan and add 1 tbsp sunflower oil. 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. 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. 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. 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..
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