Pan-Seared Sea Bass with Crispy Skin and Spicy Ginger Oil

A delicate Vietnamese-inspired dish: sea bass fillet with golden, crispy skin topped with an aromatic hot dressing of ginger, chili, and scallions. Quick and easy to prepare, yet stunning enough for a restaurant presentation.

Ingredients

• 6 pcs Sea bass fillets
• 3 tbsp Vegetable oil
• Fresh ginger
• 3 clove Garlic
• 3 pcs Red chili pepper
• 1 bunch Green onions (scallions)
• 1 tbsp Soy sauce
• to taste Salt and black pepper

Instructions

1. Pat the sea bass fillets dry with paper towels. Season generously with salt and pepper on both sides. Make three shallow diagonal cuts through the skin of each fillet (this ensures even cooking and prevents the skin from buckling).
2. Heat a heavy skillet over medium heat. Add 1 tablespoon of vegetable oil. When the oil is hot and shimmering, place the first batch of fillets skin-side down.
3. Cook the fish skin-side down for 5 minutes without moving it — this will create a crispy, golden skin while the flesh cooks through almost completely.
4. Flip the fillets and cook for another 30 seconds to 1 minute. Transfer the cooked fish to a serving plate and keep warm. Repeat the process with the second batch of fillets, using the remaining oil.
5. Heat 2 tablespoons of vegetable oil in a clean skillet over medium heat. Add the prepared ginger cut into matchsticks, thinly sliced garlic, and red chili pepper cut into thin strips. Stir constantly for 2 minutes until the mixture turns golden and becomes fragrant.
6. Remove the skillet from heat. Add the shredded scallions and stir to combine. Pour soy sauce over the fish, then generously spoon the hot ginger and chili oil over each fillet. Serve immediately.