Anna's Family Kitchen was inspired by my love of food and desire to feed my family healthy, home cooked wholesome meals that are beautifully presented and appealing but don’t require hours of prep in the kitchen.
Asian Sizzling Sea Bass
A 15 minute show stopper. This is so tasty and so simple it’s almost to be too good to be true. Do you ever think that your busy family life means you no longer have the time to invite friends for dinner as you can’t face fussing about in the kitchen for hours? If so, here is the answer to your prayers. This sea bass seems fit for a Saturday night, uses only 7 ingredients (not including the noodles and Pak Choi which I have chosen to serve with it) and uses one pan, as long as it’s big enough to hold your sea bass fillets. If not you might want to use two pans. Still….
Prep: 5 minutes
Cooking: 10 minutes
Total: 15 minutes
4 sea bass fillets, skin on
Bunch spring onions
1 red chilli halved and deseeded
3 garlic cloves thinly sliced
5cm piece ginger peeled
4 tbsp Soy sauce
Pak Choi and rice noodles to serve
Make a few diagonal cuts in the skin of the sea bass skin, 5cm apart.
Top and tail your spring onions. Cut in half and shred using a sharp knife.
Heat the oil in a large frying pan and throw in your garlic. Let it colour and sizzle for 30 seconds, ready with a slotted spoon to remove them onto a plate when they’re coloured and crisp but not burnt!
Add the spring onions, chilli and ginger batons. Again colour for a minute before removing with a slotted spoon. Set aside with the garlic and most of the oil from the pan.
Season your sea bass fillets then put them skin side down in the hot pan. Leave them there resisting the temptation to move them, for 3 minutes.
Carefully lift a corner and check the skin is golden and crisp. Flip the fillets over and cook for a further 1 minute.
Serve the sea bass fillets with the onion, garlic, chilli and ginger mix, complete with their oil spooned over. Douse over the soy sauce. Finish with fresh coriander leaves.
Serve with rice noodles and steamed Pak Choi.