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Cornish sea bass with frizzled chillies, ginger & spring onions
- 3cm piece root ginger
- 6 spring onions
- 2 red chillies
- 2 tbsp oil for frying
- 2 garlic cloves , finely sliced
- 4 fillets seabass , about 180g each (or 8 if the fish are very small)
- 2 tbsp spiced black rice vinegar or 1 tbsp rice vinegar
- sesame oil
- a handful coriander , leaves roughly chopped
Directions:View on BBC Good Food
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