Sichuan-style sea bass with wok-fried vegetables

Preparation time

less than 30 mins

Cooking time

10 to 30 mins

Serves

Serves 4

Asian-style seas bass with simple stir-fried vegetables - so healthy and full of flavour.

By James Martin

From Saturday Kitchen

Ingredients

1 tbsp vegetable oil
2 garliccloves, peeled, finely diced
2 tbsp chopped fresh ginger
2 chillies, finely chopped
4 spring onions, finely chopped
2 tbsp chilli-bean paste
2 tbsp soy sauce
2 tbsp rice winevinegar
110ml/4fl oz chicken stock
1 tbsp sesame oil
4 x 350g/13oz sea bassfillets, cleaned, gutted, skin scored 3 times with a sharp knife

Preheat the oven to 200C/400F/Gas 6.
For the Sichuan-style sea bass, heat the vegetable oil in a wok over a high heat. When the oil is smoking, stir-fry the garlic, ginger, chillies and spring onions for 2-3 minutes, or until softened.
Stir in the chilli-bean paste and continue to fry for a further minute. Add the soy sauce, rice wine vinegar and chicken stock and bring the mixture to a simmer. Add the sesame oil and fry for 1-2 minutes, or until the mixture has thickened slightly, then remove the wok from the heat.
Place the sea bass fillets onto a baking tray and brush all over with the Sichuan sauce. Transfer to the oven and bake for 15-20 minutes, or until the fish is cooked through.
For the wok-fried vegetables, heat the vegetable oil in a wok over a high heat. When the oil is smoking, fry the spring onions for 1-2 minutes, or until softened. Add the mangetout, bok choi and water and stir-fry for a further 2-3 minutes, or until the vegetables are tender, then stir in the soy sauce and sesame oil.
To serve, spoon the wok-fried vegetables into the centre of each of 4 serving plates. Top each with a sea bass fillet, then spoon over some of the Sichuan sauce.