Sichuan-style sea bass with wok-fried vegetables recipe
 Asian-style seas bass with simple stir-fried vegetables - so healthy and full of flavour. 1 tbsp vegetable oil2 garlic cloves, peeled, finely diced2 tbsp chopped fresh ginger2 chillies, finely chopped4 spring onions, finely chopped2 tbsp chilli-bean paste2 tbsp soy sauce2 tbsp rice wine vinegar110ml/4fl oz chicken stock1 tbsp sesame oil4 x 350g/13oz sea bass fillets, cleaned, gutted, skin scored 3 times with a sharp knife 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 2 tbsp vegetable oil4 spring onions, finely sliced150g/4oz mangetout, finely sliced4 heads bok choi, root removed, leaves separated3 tbsp water2 tbsp soy sauce1 tbsp sesame oil 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 Method 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. Preheat the oven to 200C/400F/Gas 6. 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. 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. 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. 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. 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. 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.