This is a healthy, easy, fast dish which is inspired by a
BBC Good Food recipe. I had bought some Sea Bass fillets for Vyom as I was told that Sea Bass is the closest equivalent to Bhetki, a popular fish in Bengali cuisine. But then Vyom came down with a viral fever and fish was definitely not something that would tempt him to eat. So, I had to think of doing something that my non-fish loving husband would eat too. This was easy and it tasted good too. Pavel ate it quite happily but then afterwards complained that it had a "fishy" smell. (This is his main complaint against 99% of fish in existence). I ate the left over panfried salt-and-peppered fish happily for dinner next day.
Season 4 fillets of Sea Bass with salt and cracked black pepper. Pan fry them till they are slightly golden and cooked through. Keep warm in a plate. In the same pan, take a little more oil and fry a big piece of ginger (2-3") cut into julienne. Add 3 cloves of garlic, chopped. When they are golden, add 1 green chili and 1/2 each of red and yellow capsicum (all sliced lengthwise). When they are slightly soft, add 1/2 a cup of chopped spring onions. Mix well. Add a cap-full of soy-sauce and a splash of mirin. (If you don't have mirin, add a splash of brown vinegar and a pinch of sugar). Mix and pile on the fish fillets.
We had fresh bread rolls on the side.
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