Serves 4

  • 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