The Crispiest, Gingeriest Seabass

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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 chop 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 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.

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, and tuck in! Enjoy!

Make sure the oil is nice and hot before adding the sea bass skin side down. You want it to be nice and crispy.

Bunch of Spring Onions
1 Red Chilli
1 Clove of Garlic
400g Basmati Rice
250g Pak Choi
5 Tbsp Soy Sauce
Bunch of Coriander
Knob of Ginger
2 Sea Bass Fillets