Vietnamese · seafood

Sea bass with sizzled ginger, chilli & spring onions

Name: Sea bass with sizzled ginger, chilli & spring onions
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 6 Sea Bass Fillets; 3 tablespoons Sunflower Oil; Knob Ginger; 3 sliced thinly Garlic Clove; 3 Large Red Chilli; Bunch Spring Onions; 1 tablespoon Soy Sauce

total: 0 min
effort: Easy
serves: 4
ratings: New

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Video on YouTube, linked from Source: TheMealDBWatch on YouTube

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Ingredients

Serves 4

Sea Bass Fillets6
Sunflower Oil3 tbsp
Ginger
Garlic Clove3
Red ChilliLarge3
Spring Onions
Soy Sauce1 tbsp

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

6 steps · 0 min

1
Season 6 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
Once hot, fry the sea bass fillets, skin-side down, for 5 mins or until the skin is very crisp and golden. The fish will be almost cooked through.

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