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