Ingredients

• 1 tbsp vegetable oil
• 2 garlic cloves
• 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 wine vinegar
• 110ml/4fl oz chicken stock
• 1 tbsp sesame oil
• 4 x 350g/13oz sea bass fillets
• cleaned
• gutted
• skin scored 3 times with a sharp knife
• 2 tbsp vegetable oil
• 4 spring onions
• finely sliced
• 150g/4oz mangetout
• finely sliced
• 4 heads bok choi
• root removed
• leaves separated
• 3 tbsp water
• 2 tbsp soy sauce
• 1 tbsp sesame oil

Directions

• 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.