Ingredients

(Serves 4)

• 600g seabass, cleaned and descaled
• 1 litre vegetable oil (keep 2 tbsp for later)
• 6 cloves garlic, skinned and chopped
• 2 red chillis, chopped
• 2 tbsp fish sauce
• 2 tbsp granulated sugar

Method

• Start by placing the fish on a chopping board and, using a sharp knife, score the fish skin on the side.
• Place the vegetable oil into a wok, holding back two tablespoons for later. Heat the oil until it is bubbling and place the seabass in the wok cooking on each side for 10 minutes. Remove and place on a clean paper towel and set aside.
• Remove the oil and start again. Heat the two tablespoons of oil and once heated, add the chillis, garlic, fish sauce and granulated sugar. Add in a tablespoon of water to loosen the mix and cook out for a further minute.
• Spoon into a serving bowl and serve with the seabass.