Sea bass with sizzled ginger, chilli and spring onions

Ingredients:
2 sea bass fillets, about 5oz each, skin on and scaled
1 tbsp sunflower oil
small piece (1tsp) ginger, peeled and shredded into matchsticks
1 garlic clove, thinly sliced
1 fat, fresh red chilli, de-seeded and thinly shredded
2 spring onions, shredded long-ways
1/3 tbsp soy sauce

Instructions: 
1. Season the fish with salt and pepper, then slash the skin 3 times. Heat a heavy-based frying pan and add 1 tbsp oil. Once hot, fry the fish, skin-side down, for 5 mins or until the skin is very crisp and golden. The fish will be almost cooked through. Turn over, cook for another 30 secs-1 min, then transfer to a serving plate and keep warm.
2. Heat the remaining oil, then fry the ginger, garlic and chillies for about 2 mins until golden. Take off the heat and toss in the spring onions. Splash the fish with a little soy sauce and spoon over the contents of the pan.