Ingredients:
- 2 sea bass fillets
- salt, pepper
- 2 tbs canola or vegetable oil
- 1 small piece of ginger, cut into juliennes
- 1 garlic clove, thinly sliced
- 1 large red chili, seeded and thinly sliced
- green onion, shredded long-ways
- 1 tbs soy sauce
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Preparation:
- Pat the fish dry and sprinkle generously with salt and pepper. Then cut each fillet into 2 or 3 smaller pieces.
- Heat 1 tbs oil in a non-stick frying pan, fry the fish, skin-side down, for about 4-5 mintues until the skin is crispy and golden. Turn over. Cook for another 1 minute then transfer to the serving dish. Keep warm.
- Heat the remaining 1 tbs oil, fry the ginger, garlic, chili for about 1-2 minutes until golden. Add soy sauce to the pan, stir quickly and remove from the heat. Toss in the green onions and drizzle this mixture over the fish.
- Serve while still warm.
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