Sea Bass with Ginger and Chilli

Recipe by Chef Neven Maguire.
  • Difficulty: Easy
  • Category:
Servings: 4 yield(s)
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
  • 4 x 150 g sea bass fillets (skin on and bones removed)
  • 2 tbsp Donegal Rapeseed Oil
  • 2.5cm piece of fresh root ginger (peeled and cut into strips)
  • 2 garlic cloves (thinly sliced)
  • 1 red chilli (seeded and thinly sliced)
  • 2 spring onions (finely shredded)
  • 1 tbsp soy sauce
  • sea salt and freshly ground black pepper
  • steamed fragrant rice (to serve)
  • fresh micro coriander leaves (to garnish)
  1. Season the sea bass fillets with salt and pepper, then slash the skin of each one three times.
  2. 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.
  3. 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.
  4. Remove from the heat and add the spring onions and soy sauce, swirling to combine.
  5. 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.