Ingredients

Instructions

1. 1

   Pat the sea bass fillets thoroughly dry with paper towels. Use a sharp knife to make shallow scores in the skin, then season the skin side generously with salt.

2. 2

   Heat 2 tablespoons of vegetable oil in a non-stick frying pan over medium-high heat until shimmering.

3. 3

   Place the fillets in the pan, skin-side down. Press them down gently with a spatula for 10 seconds to prevent curling. Cook for 4-5 minutes until the skin is golden and crispy and the flesh is opaque 3/4 of the way up.

4. 4

   Flip the fish carefully and cook for just 1 more minute on the flesh side, then remove from the pan and place on your serving plates, crispy skin facing up.

5. 5

   Top the fish immediately with the julienned ginger, shredded spring onions, and sliced red chilli.

6. 6

   In a small bowl, mix the soy sauce, sesame oil, and sugar. Stir until the sugar dissolves, then pour this mixture around the fish (not directly on the crispy skin).

7. 7

   Clean the frying pan or use a small saucepan to heat the remaining 2 tablespoons of vegetable oil until it begins to smoke slightly.

8. 8

   Carefully pour the smoking hot oil directly over the pile of ginger, chilli, and spring onions on top of the fish. It should sizzle aggressively and wilt the aromatics.

9. 9

   Garnish with fresh coriander leaves and serve immediately.