Sea bass with sizzled ginger, chilli & spring onions. Stove Top. Fried.  Ingredients  6 x sea bass fillets, 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

Sea bass with sizzled ginger, chilli & spring onions

Biochar apple with Carolina golden rice ice cream by Dan Barber with Alain Ducasse at Plaza Athénée. - Dorchester Collection

Biochar apple with Carolina golden rice ice cream by Dan Barber with Alain Ducasse at Plaza Athénée. Photo from the Dorchester Collection

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Plating Ideas, Molecular Gastronomy, Food Art, Porn, Plate, Food Photography, Drink, Tel Aviv, Tapas

Avant garde pastry chef Janice Wong mixes flavours from around the world to create her culinary art — but it's her native Singapore that continues to inspire her most

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