I think when you are cooking it is a combination of the smell and look of the dish that wakens your taste-buds. Now this recipe will set your taste buds tingling. The aromas released while cooking this dish will have everyone licking their lips in anticipation ...
Serves 6 (2 grams car per serving)
6 x sea bass fillets, about 140g/5oz each, skin on and scaled
about 3 tbsp oil
large knob of ginger, peeled and shredded into matchsticks
3 garlic cloves, thinly sliced
3 fat, fresh red chillies deseeded and thinly shredded
bunch spring onion, shredded long-ways
1 tbsp soy sauce
1. 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.
2. 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. Splash the fish with a little soy sauce and spoon over the contents of the pan.
Why not serve this great tasting dish with some low carb cauliflower rice ... and here is a nice recipe.
½ cauliflower cut into pieces small enough to fit into your blender chute
1 cup coconut cream
¼ cup desiccated coconut
dried or fresh coriander/cilantro
salt to taste
Grate all the cauliflower using the blender.
Place in a large saucepan and add the coconut cream, coconut, coriander and salt.
Cook on a medium/high heat until softened, stirring occasionally to stop the coconut cream from burning.
Garnish with more coriander and desiccated coconut.