Sea Bass with Ginger and Chilli
Recipe by Chef Neven Maguire.
Servings:
4
yield(s)
Prep Time:
10
mins
Cook Time:
15
mins
Total Time:
25
mins
Ingredients
-
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)
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.