Sea bass with sizzled ginger, chilli and spring onions

Hello hobby chefs. 

Today I'm going to post a fish recipe - to be more precise it's a "Sea bass with sizzled ginger, chilli and spring onions" recipe. And I'm not joking when I say that this was probably the best best meal I have ever tasted, if not the best meal I have ever cooked. I don't get much chance to do fish recipes as my girlfriend doesn't like fish, but I thought I would treat myself as I found this recipe on the BBC Good Food website and it just looked so tasty.

I also have to say that good it looked and good it tasted. It turned out so nice that even my girlfriend begrudgingly tried it. She just looked at me and smiled as if to say "Yeah, that's delicious, but don't expect me to admit it". Not only did it taste amazing but with roughly 10 minutes prep time and 10 minutes cooking time, it was also the easiest and quickest recipe I have tried so far. This meal is definitely going to make regular appearance on our weekly shopping list. If you read this blog please try this recipe as I cannot advocate it enough. Thank very much to the BBC Good Food website for introducing me to this recipe. To anyone who tries this recipe I hope you enjoy this meal as much my girlfriend and I did. Let me know what you think!

What you need (serves 6):

6x sea bass fish fillets about 140g/5oz, skin and and scaled

3 tbsp spoons ground nut oil

large nob of ginger cut into matchsticks

3 cloves of garlic Finley sliced

3 fat, fresh red chillis de-seeded and finely sliced

a bunch of spring onoins shredded

1tbsp soy sauce

What to do:

Season the fish with slat and pepper. Then slash the skin three times. Heat a heavy based frying pan and add 1 tbsp of oil. When hot fry the fish skin side down for 5 minutes or until the skin is crisp and golden, then turn the fish over and cooked for about a 30 seconds to a minute, then remove and put to the side and keep warm. You will need to fry the fish in two batches.

Now heat the remaining oil, then fry the ginger, garlic and chilli for about 2 minutes. Take off the heat and add the spring onions. Splash the soy sauce over the fish and spoon over the contents of the pan and serve.

Happy cooking and enjoy!