Crispy Asian Seabass
Add your sea bass to the pan, skin side down. Cook for 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 soy sauce and 8 tbsp of water. Add your spring onions and reduce the sauce down until it has thickened.
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! Enjoy!