Ingredients:-

• 6 sea bass fillets, about 140g/5oz each, skin on and scaled
• 3 tbsp heavy olive oil
• 1 large knob of ginger, peeled and shredded into matchsticks
• 3 garlic cloves, thinly sliced
• 1 fat, fresh, bright-red chilli (not birds eye), deseeded and thinly shredded
• 1 bunch spring onion, shredded long-ways - alternatively use thinly sliced onion cut top to tail
• 1 tbsp soy sauce
• 1 zesh of fresh lime

To serve

• 1 lime, cut into quarters

Method:-

• Season the fish with salt and pepper, then slash the skin 3 times.
• Heat a heavy-based frying pan and add 1 tbsp 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 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 chillies for about 2 mins until golden.
• Take off the heat and toss in the spring onions and lime zest.
• Splash the fish with a little soy sauce and spoon the contents of the pan over them.