You know that crispy skinned sea bass you get at Chinese restaurants? Well… it’s actually unbelievably easy to make it at home. Ginger here packs a punch.
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Serves
4
Spring Onion
Chilli
Garlic
Basmati Rice
Pak Choi
Soy Sauce
Ginger
Sea Bass
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content.
Serves
4
Spring Onion
Chilli
Garlic
Basmati Rice
Pak Choi
Soy Sauce
Ginger
Sea Bass
Unlock Mob Premium
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Step 1.
Add 2 parts rice to 1 part water. Let it bubble away until all the water has been absorbed.
Step 2.
Prep your veg. Chop your ginger into matchsticks. Finely slice a red chilli, a garlic clove and 2 spring onions.
Step 3.
Take your sea bass and score the skin, about half a cm deep, 3 or 4 times. Add some drops of soy sauce and rub it in. Drizzle over some olive oil.
Step 4.
Heat a frying pan and add a large glug of vegetable oil so the bottom of the pan is covered.
Step 5.
Add your sea bass to the pan, skin side down. Cook for 4 minutes. Flip and cook for 1 minute on the other side. Remove from the pan. Set the fish aside, cover and allow it to rest.
Step 6.
Drain the excess oil from the frying pan. Place it back on the heat. Add your garlic, chilli and ginger. Pour in soy sauce and 8 tbsp of water. Add your spring onions and reduce the sauce down until it has thickened. Season to taste with sugar if needed.
Step 7.
Time to steam the pak choi. This should take about 5 minutes.
Step 8.
When the pak choi is done, you’re ready to serve. Place the fish on a bed of rice and arrange your pak choi around the fish. Pour over the sauce, spooning out the solid ginger, garlic and chilli on top of the fish. Tuck in and enjoy!
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Notes (1)
A
Adam C.
a year ago
My fish stuck to the pan 😢😢😢. Any advice on how to stop this from happening? (I was using non stick pan before you ask ;) )
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