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.
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.
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.
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!
