When I went shopping and saw the sea bass was just brought out of the water, I was so eager to look at them and see which one jumped the highest, then I supposed it was the strongest and freshest one. Sometimes such fresh and live fish are avaible at the supermarket, however, not anytime the price is affordable to me.
This time I was lucky as the price for one live sea bass was reasonable. So I grasped one and quickly cooked this dish. I filleted the sea bass, used the fillets in this dish and made the fish stock with the head and bone, then saved the stock for later use. Live fish like this always brings out great taste and flavor. Many people in my country, if heard about this, would think it strange because, there, when you go to the market, you only buy live fish, except for those caught from the ocean. The fish which are raised by people or caught in the rivers, the ponds must always be alive, otherwise no housewife will bother leaving an eye on them.
In this dish, the sea bass fillets are pan-fried first until just cooked. After that, the ginger, garlic, chili are fried to release the fragrance and combined with soy sauce and spring onion. This sauce mixture will be drizzled or poured over the fish. Cooking time is very short. Cooking method is simple. Ingredients are basic. Yet you will see clearly how live fish really taste like.
Ingredients (serves 2 – 3)
- 2 sea bass fillets
- salt, pepper
- 2 tbs canola or vegetable oil
- 1 small piece of ginger, cut into juliennes
- 1 garlic clove, thinly sliced
- 1 large red chili, seeded and thinly sliced
- green onion, shredded long-ways
- 1 tbs soy sauce
Cooking:
- Pat the fish dry and sprinkle generously with salt and pepper. Then cut each fillet into 2 or 3 smaller pieces.
- Heat 1 tbs oil in a non-stick frying pan, fry the fish, skin-side down, for about 4-5 mintues until the skin is crispy and golden. Turn over. Cook for another 1 minute then transfer to the serving dish. Keep warm.
- Heat the remaining 1 tbs oil, fry the ginger, garlic, chili for about 1-2 minutes until golden. Add soy sauce to the pan, stir quickly and remove from the heat. Toss in the green onions and drizzle this mixture over the fish.
- Serve while still warm.
The Duo Dishes on Fri, 22nd May 2009 3:49 am
This looks absolutely delicious! Love the presentation too.
jo on Mon, 25th May 2009 10:28 pm
Yum yum. I love seabass and there is no better way to seve this dish than what you’ve done here. The pictures are fantastic as well.
Sea Bass on Thu, 2nd Jun 2011 2:24 am
Mine turned out great thanks for the recipe!