Garlic, Ginger & Chilli Sea Bass
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500-600g Sea Bass Fillets
30ml Olive OIl
1 Large Red Chilli
A handful of spring onions
30ml Liquid Aminos (this is a Soy Sauce replacement)
Finely slice the garlic, ginger, chilli and spring onions. Cut half of the spring onions length-ways, and place in a bowl with iced water - they’ll curl slightly. Use these to garnish at the end.
Add half of the olive oil to a pan over a medium/high heat. Once up to temperature, place the sea bass fillets skin-side down.
After a couple of minutes, turn the fillets over to finish cooking. Once they’re firm, transfer them to a plate. Return the pan to the heat (reduce to medium).
Add the garlic, ginger, chilli and spring onions to the pan with the remaining olive oil. Fry for a couple of minutes to soften them until slightly golden.
Add the liquid aminos, stir, then pour the contents of the pan over the sea bass fillets.
You’re ready to serve! We had some cauliflower rice on the side.