Delicate sea bass is delicious paired with bold Asian flavours in this healthy fish supper.
2 tbsp vegetable oil
3 spring onions, finely chopped
1 garlic clove, crushed
300g/12oz mixed Oriental mushrooms (such as enoki and shiitake)
100g/3½oz unsalted butter
salt and freshly ground black pepper
100g/3½oz vacuum-packed chestnuts, chopped
1 tbsp chopped fresh parsley
2 x 450g/1lb whole sea bass, cleaned, de-scaled
For the sea bass, preheat the oven to 180C/350F/Gas 4.
Heat the oil in a frying pan over a low heat and fry the spring onions and garlic for 5-6 minutes, or until softened.
Add the mushrooms and butter and cook for a further 3-4 minutes. Season with salt and freshly ground black pepper, then stir in the chestnuts and parsley.
Spoon half of the mixture into the cavity of each sea bass, close the openings and secure with a cocktail stick.
Place the sea bass onto a baking tray and bake in the oven for 15-20 minutes, or until cooked through.
Meanwhile, for the sauce, heat the sugar, soy sauce, sherry, chicken stock, ginger, star anise and chili in a saucepan until boiling. Reduce the heat and simmer for five minutes, then stir in the cornflour mixture until smooth.
To serve, spoon the brown rice onto serving plates and top with the sea bass (or with half a sea bass if serving four people). Spoon over the sauce and garnish with the lime wedges and coriander
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