Szechuan Sea Bass

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18 Ingredients

Number of servings

For the Sauce

3 cloves garlic, finely chopped
2tablespoons fresh root ginger, peeled and finely chopped
2 red chillies, finely chopped
6 spring onions, finely chopped
2teaspoons Szechuan peppercorns, crushed
2tablespoons tomato purèe
1tablespoons hot chilli sauce
1tablespoons light soy sauce
3tablespoons rice vinegar
1/3 cup chicken stock

5milliliter cooking spray
800grams thick sea bass fillets, each, skinned 4 x 200g
6 spring onions, diagonally sliced into 3 cm lengths
2 red capsicum, cored deseeded and thinly sliced
4 pak choi, thickly sliced
5-6tablespoons water
4tablespoons light soy sauce
1teaspoons salt

Method

Step 1 of 3

Spray a wok or frying pan with cooking spray and heat over a medium heat. For the sauce add the garlic, ginger, chillies and spring onions and stir-fry for about 2-3 minutes until softened. Stir in the crushed peppercorns tomato purèe and hot chilli sauce

Step 2 of 3

Make 3-4 deep diagonal slashes in the skin of the fish with a sharp knife. Arrange the fillets on a baking sheet lined with baking paper season with salt and brush all over with the sauce. Place in a preheated oven 200°C, Gas Mark 6 for about

Step 3 of 3

Meanwhile spray a separate nonstick wok or frying pan with cooking spray and heat over a medium heat. Add the spring onions and stir-fry for about 1-2 minutes until softened. Add the red capsicum pak choi and measurement water and stir-fry for 3-4 minutes