Pan fried sea bass with ginger, chilli and coriander
This is a beautiful main course. The ﬂavoured oil is the main attraction and also goes really well with chicken thighs. From Mak at D6
- 2 cloves garlic
- 2 chillies
- 1 thumb-size piece ginger
- 2 spring onions
- 100ml vegetable oil
- 2 tablespoons light soya
- 1 tablespoon sesame oil
- 1 tablespoon Chinese vinegar
- 4 sea bass fillets
- 1 bunch coriander
- White pepper
This is a quick dish to cook so make sure you have everything ready to go first.
Dice garlic, chilli, ginger and spring onion.
Heat up your wok or pot with 100ml of vegetable oil.
When hot, take off the heat and add garlic, chilli, ginger and spring onion then add your soya sauce, sesame oil and your vinegar.
Season sea bass with salt and pepper. Pan fry sea bass skin side down and after three minutes turn your fillets. Leave for another two minutes.
Once cooked plate up your fillets and drizzle with the oil combined with the garlic, chilli, ginger and spring onion you made earlier and top with coriander.
Recipe Series: Year of the Goat
Award-winning restaurant China Sichuan share some of their traditional recipes synonymous with Chinese New Year, while Mak at D6 mark their first year in business with a modern take on some party dishes.
Recipes in this series: