Sea bass with sizzled ginger, chilli & spring onions

Ingredients

• 900 gWolfsbarschfilet
• 45 mlSunflower oil
• 30 gGinger
• 3 pcsGarlic clove
• 3 pcsChili
• 100 gGreen onion
• 15 mlSoy sauce
• 5 gSalt
• 1 gPepper

Instructions

1. 1

   Prepare the fish

   • Season the sea bass fillets (skin side) with salt and pepper.
   • Slash the skin of each fillet 3 times (diagonally, not too deep).
2. 2

   Fry the fish

   • Heat a heavy frying pan and add 1 tbsp sunflower oil.
   • Place the fillets skin-side down in the hot pan and fry for 5 minutes until the skin is very crisp and golden. Fry in two batches if needed.
   • Turn over, cook another 30–60 seconds, then transfer to a warmed plate and keep warm.
3. 3

   Make the sizzling topping

   • Heat 2 tbsp sunflower oil in the pan.
   • Fry the peeled ginger (matchsticks), thinly sliced garlic and shredded red chillies for about 1–2 minutes until golden and fragrant.
   • Remove from heat, toss in shredded spring onions, splash the fish with 1 tbsp soy sauce and spoon the contents of the pan over the fillets.