Sea Bass with Ginger, Garlic and Chilli
Servings: 2 people
Calories: 1086kcal
Ingredients
- 2 Sea Bass Fillets
- 1 Red Chilli
- 1 Root Ginger thumb sized
- 1 clove Garlic
- 4 Spring Onions
- 1 tbsp Soy Sauce
- 3 tbsp Oil we use sunflower oil, but any flavourless oil will do
Instructions
- Deseed the chilli and slice it as thinly as you can lengthways. Peel and slice the root ginger into very thin juliennes. Peel the garlic and slice it as thinly as you can. Remove the outer layer of the spring onions and then slice them thinly lengthways. Prep done!
- Heat a frying pan over a medium to high heat and add one tablespoon of oil. Make a relatively deep cut into the fillets three times on each. Be careful not to slice all the way through!
- Fry the sea bass fillets skin side down for five minutes, then turn over and fry for 30 seconds on the flesh side. Remove from the pan and place on kitchen paper to drain for a few seconds, then put on a pre-warmed plate.
- Whilst the sea bass fillets are frying heat the remaining two tablespoons of oil in another frying pan over a medium heat, add the garlic, ginger and chilli and fry until the garlic is golden, but not burnt. Add the spring onion for about 20 seconds and then pour this mixture over the sea bass fillets.
- Sprinkle each fillet with soy sauce and serve. We enjoyed it with basmasti rice, but a fresh salad or a crispy asian salad would go just as well.
Nutrition
Calories: 1086kcal | Carbohydrates: 5g | Protein: 162g | Fat: 42g | Saturated Fat: 6g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 19g | Trans Fat: 0.1g | Cholesterol: 720mg | Sodium: 1130mg | Potassium: 2482mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1264IU | Vitamin C: 37mg | Calcium: 161mg | Iron: 8mg