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Recipes from BBC Goodfood chef Jane Hornby

Serves 6

The aromas released while cooking this dish will have everyone licking their lips in anticipation


  • 6 x sea bass, about 140g / 5oz each, skin on and scaled
  • about 3 tbsp sunflower oil
  • large knob of ginger, peeled and shredded into matchsticks
  • 3 garlic cloves, thinly sliced
  • 3 fat, fresh red chillies deseeded and thinly shredded
  • bunch spring onion, shredded long-ways
  • 1 tbsp soy sauce


  • STEP 1

    Season 6 sea bass fillets with salt and pepper, then slash the skin 3 times.

  • STEP 2

    Heat a heavy-based frying pan and add 1 tbsp sunflower oil.

  • STEP 3

    Once hot, fry the sea bass fillets, skin-side down, for 5 mins or until the skin is very crisp and golden. The fish will be almost cooked through.

  • STEP 4

    Turn over, cook for another 30 seconds – 1 minute, then transfer to a serving plate and keep warm. You’ll need to fry the sea bass fillets in 2 batches.

  • STEP 5

    Heat 2 tbsp sunflower oil, then fry the large knob of peeled ginger, cut into matchsticks, 3 thinly sliced garlic cloves and 3 thinly shredded red chillies for about 2 mins until golden.

  • STEP 6

    Take off the heat and toss in the bunch of shredded spring onions. Splash the fish with 1 tbsp soy sauce and spoon over the contents of the pan.



Fish has a very special place in the Chinese New Year menu as it symbolises abundance. Normally it would be served with the head and tail on, bringing a good beginning and end to the New Year. Here it is filleted for simplicity, but you can easily adapt the recipe if you like.


Ask your fishmonger Lill Brothers, for a sustainable choice.

Lill Brothers Wholesale Fish Merchants Est 1855 Fresh and Frozen Fish and Seafood. 64 ST. JAMES MARKET ESSEX STREET BRADFORD WEST YORKSHIRE BD47PQ Tel: 01274 730300 Local Home Delivery