Ginger Sea Bass in a Long Handle Wok
Ginger-Infused Sea Bass in a Long Handle Wok
ingredients
- 6 (4- or 5-ounce) sea bass fillets, 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
steps
- 1.
Season the sea bass fillets generously with sea salt and pepper, making small diagonal cuts in the skin for enhanced crispiness.
- 2.
Set your Barebones Long Handle Wok over a live-fire and allow it to heat until a drop of water sizzles.
- 3.
Add 1 tablespoon of oil to the hot wok, then carefully place the fillets skin-side down, frying them in two batches for about 3 minutes, or until the skin turns golden and crispy.
- 4.
Gently turn the fillets over and cook for an additional 30 seconds to 1 minute, until just cooked through. Transfer the cooked fillets to a serving plate and cover with foil to keep them warm.
- 5.
In the same wok, add the remaining 2 tablespoons of oil and stir-fry the sliced ginger, garlic, and slivered chile peppers for about 1 minute until fragrant.
- 6.
Remove the wok from the fire, then toss in the sliced scallions, allowing them to wilt slightly.
- 7.
Stir in the soy sauce and mix thoroughly to blend the flavors.
- 8.
Spoon the aromatic mixture over the sea bass fillets and serve immediately.
