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Ginger Sea Bass in a Long Handle Wok
"Gingered Sea Bass with Scallions Prep time: 10 minutes | Cook time: 3½ minutes | Serves 6 6 (4- or 5-ounce / 113- to 142-g) sea bass fillets, with skin on Sea salt and pepper to taste 3 tablespoons vegetable oil, divided ½ inch fresh peeled ginger, thinly sliced 2 garlic cloves, thinly sliced 2 red chile peppers, de-seeded and slivered 1 bunch scallions, thinly sliced 1 tablespoon soy sauce 1. Season the sea bass with salt and pepper and make a couple of small diagonal cuts in the skin of each fillet. 2. Heat a wok over high heat until a drop of water sizzles on contact and add 1 tablespoon oil. 3. In two different batches, fry the fillets, skin-side down, for 3 minutes or until the skin is crisp. 4. Turn the fillets over and cook for a further 30 seconds to 1 minute. 5. Transfer the fillets to a serving plate and cover with foil to keep warm. 6. Heat the remaining tablespoon oil and fry the ginger, garlic, and chile pep- pers for 1 minute or until fragrant. 7. Remove the wok from the heat, add the scallions, and toss to combine. 8. Add the soy sauce to the wok and stir. 9. Spoon the sauce from the wok over the sea bass fillets and serve."
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