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