Sichuan-style sea bass with wok-fried vegetables

Serves 4

Ingredients:

For the Sichuan-style sea bass 
* 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

For the wok-fried vegetables
* 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

How To Cook:
1. Preheat the oven to 200C/400F/Gas 6.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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.