Time – 10 mins prep – 10 mins cooking
Serves 6 Per portion
6 sea bass fillets, about 140g each, skin on, descaled (1fillet @140g one portion)
3 tbsp coconut oil (1 tbsp for one portion)
large knob of ginger, peeled and shredded into matchsticks (2 tbsp for one portion)
3 garlic cloves, peeled, thinly sliced (1 clove for one portion)
3 fat, fresh red chillies, deseeded and thinly shredded (1 chilli for one portion)
bunch spring onions, shredded length-ways (3 medium onions for one portion)
1 tbsp soy sauce (1/5 tbsp for one portion)
Season the fish with salt and pepper, then slash the skin three times.
Heat a heavy based frying pan and add 1 tbsp oil. Once hot, fry the fish, skin side down, for 5 minutes until the skin is very crisp. The fish will be almost cooked through. Turn over, cook for another 30 seconds to 1 minute, then transfer to a serving plate and keep warm. You’ll need to fry the fish in two batches.
Heat the remaining oil, and then fry the ginger, garlic and chillies for about
2 minutes until golden. Take off the heat and toss in the spring onions.
Splash the fish with a little soy sauce and spoon over the contents of the pan.
I served this on a bed of curly kale for a low carb option, but it goes equally well with roasted vegetables, rice or noodles.
Macronutrients per portion
- Kcals 347
- Fat 19
- Cho 8
- Pro 38