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.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
Featuring recipes by Richard Bertinet and Jonray and Peter Sanchez-Iglesias.