Sea bass with sizzled ginger, chilli & spring onions

1. Season the sea bass fillets with salt and pepper, then slash the skin 3 times.
2. Heat a heavy-based frying pan and add 1 tbsp sunflower oil.
3. When it is hot, fry the fillets skin-side down for 5 minutes, until the skin is very crisp and golden. The fish will be almost cooked through by now.
4. Turn the fillets and cook for another 30 seconds to 1 minute, then move them to a serving plate and keep warm. You will need to fry in 2 batches.
5. Heat 2 tbsp sunflower oil, then fry the ginger matchsticks, sliced garlic and shredded chillies for about 2 minutes until golden.
6. Take the pan off the heat and toss in the shredded spring onions. Splash the fish with 1 tbsp soy sauce and spoon the contents of the pan over the top.

Tips from the ZestyPlate Kitchen

• Slash the skin and cook it skin-side down for most of the time so it crisps properly.
• Pat the fillets dry before they go in the pan, otherwise the skin steams instead of crisping.
• Fry the ginger, garlic and chilli only until golden and keep an eye on them, since they catch in seconds.
• Tip the sizzling aromatics over the fish at the very last moment so the aroma hits the table.