chilli garlic ginger

Sea bass with a ginger, chilli, garlic sauce

A couple of things, seemingly random ... firstly, I didn't really used to use ginger a lot, I found it too strong and it wasn't a favourite flavour.

Rachel Redlaw ginger garlic chilli sea bass

And then, I started grating it on the smallest grating size of the grater and now I LOVE it! 

Secondly, I've been thinking about how I tend to add all the sauce/flavour ingredients in with fish or meat as I stir-fry and cook, and decided to do tonight's sea bass in two stages.

So I cooked the fish in a non-stick pan with a few sprays of my spray cooking oil, skin-side down for I think it was four minutes to get lovely and crisp, and then turned and cooked for another minute.

Rachel Redlaw sea bass with a ginger, chilli, garlic sauce
Rachel Redlaw sea bass with a ginger, chilli, garlic sauce

Remove the fish from the pan and then put the pan back over a medium heat with a few more sprays of cooking oil, plus some grated ginger, finely chopped garlic and birds eye chilli (amounts of each to your taste - I had one garlic clove, one chilli and a heaped teaspoon kind of sized amount of grated ginger).

Cook, stirring, for 30 seconds, then add a splash of water, a slosh of light soy sauce, another of fish sauce and a pinch of sugar - and i added a sliced spring onion too.  Cook for a minute or so more adding a little more water if you want more of a sauce, and then pour over the fish.

Rachel Redlaw sea bass with a ginger, chilli, garlic sauce
Rachel Redlaw sea bass with a ginger, chilli, garlic sauce
Rachel Redlaw ginger garlic chilli sea bass

You could have with rice, noodles, potatoes, whatever you like, but tonight I served this very simply with some steamed green vegetables, a wedge of fresh lime and toasted some flaked almonds quickly in a dry pan to sprinkle on top.

I really love it when something so simple tastes so good! 



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