Ingredients

• 2x200g/7oz fillet of sea bass
• 1½ tbsp vegetable oil
• ½ tbsp olive oil
• 2 red peppers
• very neatly and finely sliced
• 2 yellow peppers
• very neatly and finely sliced
• 2 garlic cloves
• finely chopped
• 5cm/2in piece of ginger
• sliced and cut into fine julienne
• 1.2 litres/2 pints light chicken stock
• hot
• 1 orange
• zest and juice
• 1 lime
• zest and juice
• 1 lemon
• zest and juice
• 1 tbsp caster sugar
• 2 red chillies
• cut at an angle to form long rings and seeds removed
• 2 green chillies
• cut at an angle to form long rings and seeds removed
• 2 tbsp fresh coriander finely chopped
• 1 tbsp vegetable oil
• a large handful of baby spinach
• blanched in boiling water for 1-2 minutes (this is for the fish to sit on in the centre of the plate)

Directions

• Score the fillets of sea bass on the skin side - to prevent the fish from curling when it's pan-fried.
• In a frying pan
• heat the olive and ½ tbsp vegetable oil and place the fish skin side down in the hot oil and leave to fry for a couple of minutes
• Meanwhile
• heat the remaining 1 tbsp vegetable oil in a hot wok and add the peppers
• and chillies and stir-fry for a minute or two.
• Check the fish and if the skin is crispy turn the fish over and cook the other side for a couple of minutes.
• To the peppers and chillies now add the garlic and ginger and stir.
• Add the chicken stock
• the juice of the citrus fruits and allow to bubble.
• Add the sugar and the citrus zests.
• Finally add the fresh coriander and it's ready to serve.
• To serve
• place the blanched spinach in the centre of the serving plate and place the fish on top
• skin side up. Ladle the peppers and broth over the fish until the broth is at a level with the fish and eat immediately. Garnish the fish with a bit of citrus zest - optional.