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Pan-fried black sea bass fillet, topped with raw julienned scallions + ginger, drizzled with hot oil and seasoned with soy sauce. A dish that comes together quickly and is so good with rice.
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Thinly slice some scallions and ginger, set aside. In a small bowl, mix 2 tbsp soy sauce with 1 tbsp hot water. Set aside. In a small saucepan, heat up about ¼ cup of neutral oil on medium low, keep heating it while you cook the fish. The oil should be slightly smoking when it’s ready.
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In a nonstick or very well-seasoned cast iron pan, heat some neutral oil on medium-high. Pan-fry the fillet, skin side down, pressing down occasionally so the skin adheres to the pan and gets crispy. Cook for about 4-min, then carefully flip the fish and cook for another minute.
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To serve: place cooked fish on a plate, scatter ginger and scallions slivers on top and carefully drizzle the hot oil over. Things should sizzle and slightly wilt. Spoon the diluted soy sauce over and around the fish, serve with hot rice.
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