Prepare the fish and aromatics

• Pat the sea bass fillets dry with kitchen paper.
• Chop the spring onions and ginger.
• Coat the fish lightly in corn flour and dust off the excess.

Fry the ginger and spring onion

• Add oil to a pan over medium heat with the ginger and spring onion.
• Cook until fragrant and crispy, then remove from the pan, keeping the oil.

Make the sauce

• Add the soy sauce and sesame oil to the flavoured oil in the pan.
• Stir and set aside.

Fry the fish

• Cook the coated fillets in the pan until golden and crispy, then remove.

Serve

• Serve the crispy fish over rice.
• Drizzle the sauce generously over the rice and fish.
• Top with the crispy ginger and spring onions.