Sea bass with sizzled ginger, chilli & spring onions

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 ...

Ingredients:
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

Method:
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.

INGREDIENTS:
Serves 6
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

INSTRUCTIONS:
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.

Now all you have to do is prepare, cook, eat and enjoy this great tasting low carb food.

Sea Bass original recipe here

Cauliflower Rice original recipe here

All the best Jan