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
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.
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James is joined by chefs Theo Randall and Jack Stein, plus Gary Kemp.