- 4x Mourne Fishbox Sea Bass Fillets
- 3 Garlic Cloves
- 1 large knob Ginger
- 1 tbsp Soy Sauce
- 1 bunch Spring onion
- 3 tbsp Sunflower Oil
Season the fish with salt and pepper, then slash the skin 3 times. Heat a heavy-based frying pan and add 1 tbsp oil Once hot, fry the fish, skin-side down for 5 mins or until the skin is very crisp and golden. The fish will be almost cooked through. Turn over, cook for another 30 secs – 1 min then transfer to a serving plate and keep warm.
Heat the remaining oil, then fry the ginger, garlic and chillies for about 2 mins until golden. Take off the heat and toss in the spring onions. Splash the fish with a little soy sauce and spoon over the contents of the pan.
Recipe from BBC Good Food