Sizzling Asian Sea Bass

This is a deceptively simple dish full of punchy aromatic flavours.

Our sea bass fillets come in both medium and large size. Caught in the Mediterranean, they are so easy to cook and ours are thick and meaty. Season and pan-fry quickly, skin side down, to give a lovely crispy skin that can be eaten along with the delicious fish.

Prep: 15 mins 

Cook: 10 mins

Serves 2

Ingredients

• 2 x Caught & Delivered Sea Bass Fillets, defrosted

• 1/2 tbsp of vegetable oil

• 1 large garlic clove, thinly sliced

• a knob of ginger, peeled and cut into matchsticks

• 1 red chilli, thinly sliced

• 3 spring onions, sliced into long thin shreds (reserve some for serving)

• ½ tbsp soy sauce

• Pak Choi and rice noodles to serve 

Method

1. Lightly season the sea bass fillets both sides, then score the skin 3 times.

2. Heat a dash of oil in a frying pan. Once bubbles appear in the oil, fry the sea bass fillets skin side down for 5 minutes until the skin is crispy and golden (the skin is amazing cooked this way!) Gently turn the fish over to cook for 1 more minute. Then set aside in a slightly warmed oven.

3. Cook the rice noodles according to their packaging instructions. Steam some pak choi over the noodles while you make the sizzling topping!

4. Heat a dash of oil, then add the garlic, ginger and the chilli and sizzle for 2 minutes. Turn off the heat, then stir in the spring onions and the soy sauce.

5. Sprinkle with the remaining spring onions and coriander if you have some to hand