pan-fried-sea-bassHarry Weir

This is a beautiful main course. The flavoured oil is the main attraction and also goes really well with chicken thighs.  

Serves 2


  • 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
  1. Dice garlic, chilli, ginger and spring onion.
  2. Heat up your wok or pot with 100ml of vegetable oil.

  3. When hot, take off the heat and add garlic, chilli, ginger and spring onion then add your soya sauce, sesame oil and your vinegar.

  4. 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.

  5. 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. 

Tip: This is a quick dish to cook so make sure you have everything ready to go first.

Recipe Series: Chinese New Year

Award-winning restaurant China Sichuan share some of their traditional recipes synonymous with Chinese New Year, while Mak at D6 offer a modern take on some party dishes.

Recipe Credit: Julian Mak

Photography credit: Harry Weir