You know that crispy skinned sea bass 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 adding the sea bass skin side down. You want it to be nice and crispy.
Cooking Time (includes preparation time): 20 Minutes
1 Bunch of Spring Onions - £0.55
Red Chillies - £0.60
Garlic - £0.30
Basmati Rice - £0.90
Pak Choi - £.100
Soy Sauce - £1.00
1 Bunch of Coriander - £0.70
Knob of Ginger - £0.27
2 Sea Bass 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.
Add 2 parts rice to 1 part water. Let it bubble away until all the water has been absorbed.
Prep your veg. Chop you ginger into matchsticks. Finely chop a red chilli, a garlic clove and 2 spring onions.
Take your sea bass and score the skin, about half a cm deep, 3 or 4 times. Add some drops of soy sauce and rub it 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 sea bass to the pan, skin side down. Cook for 3-4 minutes. Flip and cook for 1 minute on the other side. Remove from the pan. Set the fish aside, cover and allow it to rest.
Drain excess oil from the frying pan. 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 reduce the sauce down until it has thickened.
Time to steam the pak choi. This should take about 5 minutes.
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!