Heat a frying pan until hot. Add the veg oil and place the fish fillets in, skin-side down.
Step 2 : Cook the fish
Don’t move the fish about. This is the secret of great crispy pan-fried fish. When the skin has begun to crisp and colour at the edges, gently turn over with a silicone spatula. When fully cooked (another minute), remove to rest in a warm place.
Step 3 : Finishing touches
Place the butter in the pan and quickly brown with the ginger and spring onions. Add the soy, lime juice and coriander, stir and serve, poured over the fish on warm plates.