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Course -- Select -- Main Side Dessert Sauce Appetizer Drink Other

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Ingredients (one per line) 6 x sea bass fillets, about 140g/5oz each, skin on and scaled about 3 tbsp sunflower oil large knob of ginger peeled and shredded into matchsticks 3 garlic cloves thinly sliced 3 fat, fresh red chillies deseeded and thinly shredded bunch spring onion shredded long-ways 1 tbsp soy sauce

Instructions Season 6 sea bass fillets with salt and pepper, then slash the skin 3 times. Heat a heavy-based frying pan and add 1 tbsp sunflower oil. 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. 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. 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. 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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