Asian Sea Bass

Ingredients

• Chilean Sea Bass Portions

  Sea Best

  27 oz or 765g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Ginger root

  Raw

  2 tbsp or 12g

• Garlic

  Raw

  3 cloves, minced or 9g

• Red peppers

  Hot chili, raw

  ½ cup, chopped or diced or 75g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  ½ cup, chopped or 50g

• Lime juice

  Raw

  2 tbsp or 30g

Directions

1. Score the fish on the skin side three times on each fillet and season the fillets to taste with sea salt and freshly ground black pepper.
2. Heat a large frying pan and cook the fish, in batches, with some oil, starting with the skin side down first.
3. Cook for about 5 minutes on the skin side until nice and crispy and then turn to cook for another minute on the other side. Set the cooked fish aside and reserve.
4. Add some oil to the frying pan, add the ginger, garlic, and chillies. Fry for about 2 minutes before turning off the heat and adding the spring onions.
5. Serve the fish on plates and cover with the spring onion and chili mixture. Splash some lime juice over. Enjoy!

Similar Foods

• Sauteed Bass Fillets with Mushrooms, Scallions, and Soy
• Miso-Glazed Sea Bass with Asparagus
• Seared Bass with Cauliflower Duo
• Sea Bass in Papillote
• Curried Sea Bass
• Seared Chilean Sea Bass with Asian Glaze and Sesame Spinach