Cornish sea bass with fried chillies, ginger and spring onions

35 minutes ■ Serves 4 ■ EASY

root ginger 3 cm piece, shredded
spring onions 6, shredded
red chilli 2, shredded
oil 2 tbsp, for frying
garlic 2 cloves, finely sliced
sea bass fillets 4, about 180g each(or 8 if the fish are very small)
spiced black rice vinegar 2 tbsp or 1 tbsp rice vinegar
sesame oil
coriander a handful of leaves, roughly chopped

■ Heat 2 tbsp oil in a wok and, when it is very hot, fry the ginger, spring onions and chilli until crisp. They should hiss and spit. Scoop them out the second they're done. Fry the garlic for a few seconds until it is light brown, then scoop out. Tip out all but a dribble of oil and add the sea bass skin-side down, 2 fillets at a time for about 4-6 minutes. Press them into the wok so they don't curl up. The skin should crisp and brown quickly and the fillets cook through. Turn them over if you need to. Keep warm while you cook the next batch.
■ Serve the fillets with the chillies, ginger and spring onions on top, drizzle over the vinegar and sesame oil and sprinkle over the coriander.

Cornish sea bass with fried chillies, ginger and spring onions