Pan-Fried Sea Bass with Soy and Ginger Sauce

Heat a non-stick frying pan over a medium-high heat until properly hot – this is key for achieving crisp skin. Add the vegetable oil and carefully place the sea bass fillets in the pan, skin-side down. Ensure the fillets have been scaled and patted dry for best results.

Resist the urge to move the sea bass fillets about in the pan. Leaving them undisturbed is the secret to achieving great, crispy pan-fried fish skin.

1. Cook for several minutes (the exact time depends on the thickness of the fillets, usually 3-5 minutes) until you see the flesh cooking through about halfway up the side and the skin has begun to crisp and turn golden brown at the edges.
2. Gently turn the fillets over using a silicone spatula or fish slice.
3. Cook for another minute or so on the flesh side until the sea bass is just cooked through – it should be opaque and flake easily.
4. Remove the fish from the pan and set aside to rest on a warm plate, skin-side up to keep it crisp.

Wipe out any excess oil from the frying pan with kitchen paper, leaving just a thin film.

1. Return the pan to a medium heat.
2. Add the butter and allow it to melt and quickly brown slightly (beurre noisette), watching carefully so it doesn't burn.
3. Immediately add the finely chopped fresh ginger and sliced spring onions.
4. Sauté for just 30 seconds until fragrant – you're building the core soy and ginger flavour here.
5. Add the soy sauce (this forms the base of the delicious sea bass soy sauce), lime juice, and chopped fresh coriander.
6. Stir everything together quickly just to combine and heat through.

Place the rested sea bass fillets onto warm plates and spoon the warm soy and ginger sauce generously over the fish.

This delightful sea bass with ginger and soy sauce tastes great served immediately. It pairs wonderfully with plain boiled rice, noodles, or some simple steamed greens like pak choi or tenderstem broccoli.