This simple dish combines wonderful Thai style flavours to really compliment the beautifully delicate flesh of the sea bass with crispy skin.
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Serves: 4 people
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3 - Fresh SuperValu Mixed Chilli
(deseeded and thinly shredded)
4 fillets Sea Bass Fillets
(approx 140g each, skin on and scaled)
1 knob SuperValu Fresh Ginger
(peeled and shredded into matchsticks)
3 cloves SuperValu Garlic
1 bunch SuperValu Scallions
1 tsp SuperValu Soy Sauce
3 tsp SuperValu Sunflower Oil
- Season the fish with salt and pepper, then slash the skin 3 times.
- Heat a heavy-based frying pan and add 1 tbsp oil. Once hot, fry the fish, 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 secs-1 min, then transfer to a serving plate and keep warm. You’ll need to fry the fish in 2 batches.
- Heat the remaining oil, then fry the ginger, garlic and chillies for about 2 mins until golden, add a dash of soy sauce. Take off the heat and toss in the spring onions. Spoon the contents of the pan over the fillets.