Hong Kong style pan fried sea bass fillet

My darling Trinity's favorite! Super simple and easy! Criteria needed would be white, firm and fresh fillet, daiso spring onion shredder and Lee Kum Kee light soy sauce

Ingredients:
Sea bass fillet (boneless and pat dry with paper kitchen towel)
3 tablespoon oil
2 tablespoon lee Kum Kee light soy sauce
Shredded spring onion
Thinly julienned ginger

1. Heat pan with 2 tablespoon of oil using high heat.
2. Place 1 strip of ginger, if it sizzles, it means the oil is hot enough to be used.
3. Place the fillet skin down touching the pan.
4. Do not shift the position
Of the fish if not the raw skin will stick to the pan, causing the fish meat to detach.
5. After 5 minutes lift the fish with a ladle and flip it over.
6. Cook the flesh for 5 minutes then flip over again.
Continue cooking and flip until you have gotten the crispness desired for each side.
7. Once done, remove fish and place on serving plate.
8. Add 1 tablespoon of oil and lower the heat and add ginger. After 20 seconds, turn off heat.
9. Place shredded spring onions on fish.
10. Place crispy ginger on top of spring onions.
11. Pour oil from wok into a bowl.
12. Add soy sauce to oil.
13. Pour sauce mixture onto serving plate so that the fish meat can soak up the mixture and the skin is still crispy.
14. Now it's done! Enjoy while it's hot!

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PoshPearl