Sea Bass with Ginger and Chilli
Ingredients:
- 4 x 150g (5oz) sea bass fillets, skin on and bones removed (scaled)- 2 tbsp Donegal Rapeseed Oil
- 2.5cm (1in) piece of fresh root ginger, peeled and cut into thin strips
- 2 garlic cloves, thinly sliced
- 1 red chilli, seeded and thinly sliced
- 2 spring onions, finely shredded length ways
- 1 tbsp soy sauce
- sea salt and freshly ground black pepper
- steamed fragrant rice, to serve
- fresh micro coriander leaves, to garnish
Instructions
- Season the sea bass fillets with salt and pepper, then slash the skin of each one three times.
- Heat a large non-stick frying pan over a medium heat and add 1 tablespoon of the Donegal Rapeseed Oil. Add the sea bass fillets to the pan, skin side down, and cook for 5 minutes, until the skin is crispy and golden, pressing down gently with a fish slice if the fillets begin to curl at the edges. The fish will almost be cooked at this point, so just turn it over and cook for 1 minute more. Transfer to a plate and keep warm. You will have to cook the fish in two batches to cook it correctly.
- Wipe out the frying pan, then return it to the heat and add the remaining tablespoon of oil. Add the ginger, garlic and chilli and stir-fry for 2 minutes, until golden. Remove from the heat and add the spring onions and soy sauce, swirling to combine.
- To serve, place the sea bass fillets on plates and spoon over the ginger and chilli dressing from the pan. Add a small mound of rice to each plate and scatter over the micro coriander.
