Sea Bass With Crispy Ginger and Garlic

Asian Inspired dish

Lightly pat the skin of the fish with kitchen towel to remove all moisture prior to placing in the frying pan to ensure a crispy skin.

Use a spatula to push down sea bass fillet when cooking to ensure the skin doesn’t shift away from the flesh and remains intact

15 minutes
2 People


sea bass fillets, skin on
4 tbsp oil
Thumb size piece of ginger, peeled & thinly sliced
3 cloves garlic, thinly sliced
3 red chilis, thinly sliced
spring onions, thinly sliced
1 tbsp soy sauce
1 pack pak choi


Heat 3tbsp oil in a frying pan on a high heat and fry the ginger, garlic and chilli. Once crisped, remove from pan and place on a plate with kitchen towel. Save for later.
Use the same frying pan with the infused oil and keep on a high heat. Add the sea bass skin side down and cook for 4-5 minutes, or until crispy. Flip the fish and cook flesh side down for a further 30 seconds.
Whilst the fish is cooking, lightly fry the pak choi until wilted, around 2 minutes.
Place the pak choi on a plate and serve the fish on top. Garnish with the ginger, garlic, chilli, spring onion and 1tbsp soy sauce.