Chilli and Ginger Sea Bass

Begin by washing your fish fillets and pat dry with a kitchen towel. If your fillets are on the large side, slice them in half. Place in a shallow dish and dust with the corn flour and season with plenty of pepper.

Heat your oil in a medium-sized pan and fry the fish until browned on both sides. I like to add lots more pepper at this stage before flipping the fish. Remove the fish from the pan, place in a serving dish and keep warm in the bottom of the oven.

Next, in the same oil, fry the shallots and ginger until golden brown and crispy. Remove and place in a seperate dish, keeping warm in the bottom of the oven.

In the same oil, carefully add water, sugar and chilli sauce. Make sure that the oil is not too hot, as it will splash. Simmer for approximately 5 minutes until the gravy comes to a boil. Remove from heat and pour sauce over the fried fish. Finish by garnishing the fish with the fried ginger shallots and a sprig of fresh dill.

Serve with basmati rice.