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

about 2 tbsp sunflower oil

large knob of ginger, peeled and shredded into matchsticks

1 tbsp garlic infused oil

3 fat, fresh red chilies deseeded and thinly shredded

bunch scallion, shredded long-ways green ends only

1 tbsp gluten free soy sauce


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.

You’ll need to fry the fish in 2 batches.

Heat the remaining oil, then fry the ginger, garlic infused oil and chilies for about 2 mins until golden.

Take off the heat and toss in the scallions.

Splash the fish with a little gluten free soy sauce and spoon over the contents of the pan.

Recipe adapted from: Good Food

Gluten Free and Low FODMAP Recipe -  Sea bass with sizzled ginger & chili
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