Sea Bass with Sizzled Ginger, Chili & Green onions

Ingredients

• 4 sea bass fillets
• 2 tbsp sunflower oil
• 1½ inch ginger
• 2 clove garlic
• 2 red chili
• ¾ bunch green onions
• ¾ tbsp soy sauce
• ½ tsp salt (optional)
• ¼ tsp black pepper (optional)

Steps

1. Season sea bass fillets with salt and pepper, then make 3 shallow slashes on the skin side of each fillet.
2. Heat 1 tablespoon of sunflower oil in a heavy-based frying pan over medium-high heat.
3. Place sea bass fillets, skin-side down, in the hot pan and fry for 5 minutes until the skin is crisp and golden. Flip and cook for another 30 seconds to 1 minute, then transfer to a serving plate and keep warm.
4. While fish cooks, peel ginger and cut into matchsticks. Thinly slice garlic and shred red chilies.
5. Add remaining 1 tablespoon sunflower oil to the same pan. Fry ginger, garlic, and chilies for about 2 minutes until golden and fragrant.
6. Remove pan from heat and toss in the shredded green onions. Splash the cooked fish with soy sauce and spoon the hot ginger-chili mixture over the top.