You know that crispy skinned seabass you get at Chinese restaurants? Well… it’s actually ridiculously easy to make it at home.
Make sure the oil is nice and hot before putting the seabass in, skin side down, to ensure it gets extra crispy.
Cooking Time (includes preparation time): 20 Minutes
- Bunch of Spring Onions - £0.55
- Red Chillies - £0.60
- Garlic - £0.30
- Basmati Rice - £0.90
- Pak Choi - £.100
- Soy Sauce - £1.00
- Coriander - £0.70
- Knob of Ginger - £0.27
- 2 Seabass Fillets - £4.70
- Total Cost - £9.67 - This covers absolutely everything. All we assume you have in your kitchen beforehand is SALT, PEPPER AND OLIVE OIL.
- Get your rice on in a pan – 2 parts rice to 1 part water.
- Prep your veg – chop you ginger into matchsticks. Finely chop a red chilli, a garlic clove and 2 spring onions.
- Take your seabass and score the skin, about half a cm deep, 3 or 4 times. Add some drops of soy sauce and rub them in. Drizzle over some olive oil.
- Heat a frying pan and add a large glug of vegetable oil so the bottom of the pan is covered.
- Add your seabass to the pan, skin side down. Cook for 3-4 minutes. Flip, and cook for 1 minute on the other side, and then remove. Set the fish aside, cover and allow it to rest.
- Drain excess oil from the frying pan, and place it back on the heat. Add your garlic, chilli and ginger. Pour in 5 tablespoons of soy sauce, and 8 tablespoons of water. Add your spring onions, and then reduce the sauce down until it has thickened.
- Time to steam to pak choi.
- When the pak choi is done, you’re ready to serve. Place the fish on a bed of rice, and arrange your pak choi around the fish. Pour over the sauce, and tuck in!