Sea Bass Cantonese Style

 

This is for my friend Dickson Lu. Hope you like it a lot.

 

6 sea bass fillets, each about 6 oz. (you may use striped bass as well)

3 Tb oil

1 large knob ginger, peeled and shredded into matchsticks

1 bunch green onions, sliced lengthwise

3 cloves garlic, thinly sliced

3 fresh red chilies, seeded and thinly shredded

1 Tb soy sauce

 

Season the fish with salt and pepper, then slash the skin 3 times.

Heat a heavy-based frying pan and add 1 Tb 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 it 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 and chilies for about 2 mins until golden.

Take off the heat and toss in the spring onions.

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