6 Servings 10 min Cook
4 1/2 Oz Chilean Sea Bass Portions
1 Dash Salt
1 Dash Pepper
1 Tbsp Olive Oil
2 Tbsp Ginger Root
3 Cloves, minced Garlic
1/2 Cup, chopped or diced Red Peppers
1/2 Cup, chopped Scallions
2 Tbsp Lime Juice
Score the fish on the skin side three times on each fillet and season the fillets to taste with sea salt and freshly ground black pepper
Heat a large frying pan and cook the fish, in batches, with some oil, starting with the skin side down first
Cook for about 5 minutes on the skin side until nice and crispy and then turn to cook for another minute on the other side.
Set the cooked fish aside and reserve
Add some oil to the frying pan, add the ginger, garlic, and chillies.
Fry for about 2 minutes before turning off the heat and adding the spring onions
Serve the fish on plates and cover with the spring onion and chili mixture.
Splash some lime juice over.