Sichuan Sea Bass

Charmaine Lu -
  • 1 tbsp oil
  • 2 diced garlic cloves
  • 2 tbsp chopped ginger
  • 2 chopped red chillies
  • 4 chopped spring onions
  • 2 tbsp chilli bean paste
  • 2 tbsp each soy sauce and rice wine vinegar
  • 110ml chicken or veg stock
  • 1 tbsp sesame oil
  • 4 sea bass fillets, skin scored 3 times
  • Stir-fried Asian vegetables, to serve
  • Preheat the oven to 200C. Heat the oil in a wok and stir-fry the ginger, chillies, garlic and spring onions for about 3 mins to soften. Stir in the chilli bean paste, fry for a minute more, then add the vinegar, soy sauce and stock and bring to a simmer. Sprinkle in the sesame oil, fry for 2 mins to slightly thicken, then remove the wok from the heat.
  • Place the fish fillets on a baking tray and brush liberally with the sauce from the wok. Transfer to the oven and bake for 15-18 mins, or until the fish is cooked through. Serve with stir-fried vegetables and plenty more of the sauce drizzled over.
20 mins
4 serving