In this next sea food adventure, we have a simple fool proof dish that will impress your friends and family. As you have seen from my previous recipe, I really love of seafood and I could eat the following dish 3 times a week and still want more!
Firstly, its important you purchase fresh sea bass fillets to enjoy the maximum flavours of this sweet and delicate fish. Wild sea bass is an even better choice and is available March to August. Sea Bass is very flavoursome and therefore only requires simple cooking to produce a good dish.
- 6 x sea bass fillets, cleaned and scaled, please leave the skin on!
- large piece of ginger, peeled and shredded into thin matchsticks (Julienne)
- 2 fresh red chillies deseeded and thinly shredded
- 1 bunch spring onion, shredded long-ways
- 2 tbsp soy sauce
- 1 tbsp olive oil
- 2 tbsp sesame oil
Slash each fillet on the skin side 3 times.
Season the fish with salt and pepper, and rub each fillet with the olive oil. Make sure that the skin side is well coated with the oil – to ensure that the skin crisps up when you cook it.
Heat a heavy based frying pan, making sure that the frying pan is very hot. Fry the fillets, skin side down. Be careful; they will only take a few minutes to cook. Cook until golden and crispy, then turn the fish over and cook for a minute. Remove the fish onto the serving plate.
In a separate frying pan heat the sesame oil, fry the ginger and the chillies until they start to colour and crisp up. Add the spring onions and remove the frying pan from heat.
Garnish the fish with good quality soya sauce and add the ginger/spring onions mixture over the fish.
Serve with olive oil crushed baby potatoes and carrots.
I hope you enjoy the recipe, please feel free to provide a comment below.