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


  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, pak 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.