How to cook Sichuan-style sea bass with wok-fried vegetables

Updated: 02 May 2012
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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

Preparation method

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.
 
SOURCE: BBC
 
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