Crispy Sea Bass

A impressive fish dish worthy of a special occasion. Crispy skinned sea bass served on a bed of seasoned vegetables.

  • 4 tbsp Vegetable oil
  • 2cm Root ginger
  • 2 Garlic cloves
  • 2 Red chillies
  • 1 stalk Lemon grass
  • 6 large (1kg) Sea bass fillets (descaled)
  • 200g Small leeks
  • 200g Baby corn
  • 200g Pak choi
  • 6 Spring onions
  • 2 tbsp Light soy sauce
  1. Prepare the vegetables, diagonally slice leeks and spring onions, trim the baby corn, and cut the pak choi into wedges. Set aside.
  2. Finely slice the lemon grass, chop the red chillies, peel and cut the ginger into matchsticks and crush the garlic cloves.
  3. Heat 2 tbsp of oil in a wok and stir fry these for 5 minutes and set to one side.
  4. Heat another 2 tbsp oil in a non stick frying pan and cook the sea bass skin side down in batches for 4 minutes.
  5. Carefully turn over and cook for 1 minute only on the other side Keep warm.
  6. Now reheat the ginger mix in the wok until sizzling, stir in the vegetables and cook over a medium heat for about 5 minutes until tender. Stir in the soy sauce and divide between 6 plates, top with the sea bass.
Notes: You could prepare vegetables up to an hour ahead and so you could entertain dinner guests and cook at the last minute.
Additional Information:
Number of Portions:
Cooking Time:
<45 Min