Inflation has caused the prices of fish to rise. One of the cheaper alternatives was Sea Bass Fillet as compared to the popular Norwegian Salmon or the Snakehead. The Snakehead is commonly known as Toman fish or 生鱼(shēng yú ) in Mandarin or 雷鱼 (loi her) in Hokkien. The Snakehead is served in a soup to patients after surgery as it is known to assist in the healing process as well as provide beneficial nutrients.
Let’s get back to our fish of choice in this recipe, the sea bass. A very simple preparation to this dish. Just a twist to the garnish which helps to enhance the flavours of the fish. In South East Asia, the sea bass is typically steamed with a marinade of soy sauce & sesame oil with a garnish of freshly sliced ginger root & tomatoes. I have done a simple garnish of fried ginger shreds with fresh spring onion shreds, served with blanched Kai Lan (Chinese broccoli or Chinese Kale) over Kimchi Ketchup Fried Rice.
Pan Fried Sea Bass Fillet
Ingredients:
2 pieces of sea bass fillet (about 200-250g/7-8 oz)
1″ fresh ginger root, thinly sliced into matchsticks
spring onion shredded
Method:
- Salt sea bass on both sides.
- Heat frying pan with about 1 tablespoon cooking oil.
- Fry the ginger shreds till browned. Remove & place onto some paper towels.
- Place sea bass fillets, skin side down onto the frying pan.
- Cover pan with lid, this serves as a steam cook process.
- Once the fillet turns white all the way to the top, remove lid.
- Pack the Kimchi Ketchup Fried Rice into a rice bowl and invert onto a plate.
- Remove the sea bass fillet carefully and place on plate.
- Sprinkle generous amount of fried ginger & spring onion shreds on top of the sea bass.
SIMPLY LIVING - One step at a time 
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