Ingredients

• 1 large wild sea bass or 2 farmed sea bass
• 2cm/1in fresh ginger
• peeled and cut into thin strips
• 2 garlic cloves
• sliced
• 1 long red chilli
• chopped into rings
• ¼ bunch fresh Thai basil
• 4 tbsp light soy sauce
• 2 tbsp fish sauce
• 1 tbsp clear honey
• 4 pak choi
• cut in half and core removed
• 2 aubergines
• cut into 2cm/1in cubes
• 180ml/6fl oz white miso
• 160g/6oz caster sugar
• 50g/1¾oz clear honey
• 4 tbsp white sesame seeds
• 4 tbsp black sesame seeds
• 2 tbsp mixed micro cress
• 4 spring onions
• sliced

Directions

• For the sea bass
• preheat the oven to 180C/160C Fan/Gas 4. Place the sea bass on a lined baking tray and stuff the cavity with the ginger
• garlic
• chilli and Thai basil. Mix the soy sauce
• fish sauce and honey and use it to coat the fish.
• Lay the pak choi around the seabass and cover the tray with aluminium foil.
• Cook in the oven for 10 minutes with the foil and then remove the foil and cook for a further 10-15 minutes.
• For the miso glazed aubergines
• heat a deep-fat fryer to 180C
• or until a 2cm/1in cube of bread dropped into the oil turns golden-brown and crisp within 1 minute. (CAUTION: Hot oil can be dangerous. Do not leave unattended.)
• Deep-fry the diced aubergine for 2-3 minutes or until golden-brown and crisp. Set aside to drain on kitchen roll.
• In a saucepan
• heat the white miso
• sugar
• honey and 100ml/3½fl oz water. Simmer until it has reduced in volume and turned golden-brown.
• To serve
• place the diced aubergine onto a serving platter and spoon over the sauce. Place the fish in the centre and garnish with the sesame seeds
• micro cress and spring onions. Arrange the baked bak choi around the plate.