Oriental sea bass

This dish makes a great centrepiece for a Chinese meal or buffet. This whole fish is cooked with ginger, garlic and spring onions and served with noodles and beansprouts. Serves 4.

INGREDIENTS 1 teaspoon sunflower oil 1 sea bass (800g), cleaned 1 lime, cut into 4 slices 6 spring onions, chopped 1 carrot 2.5cm piece fresh ginger 2 garlic cloves, thinly sliced 2 tablespoons light soy sauce 1 teaspoon toasted sesame oil 1 tablespoon coriander leaves, plus garnish 250g fine Chinese egg noodles 1 tablespoon sunflower oil 2 small red onions, shredded 1 garlic clove, thinly sliced 300g beansprouts 3 tablespoons light soy sauce Lime halves to serve METHOD

1) Preheat the oven to 200C/180C fan assisted, gas mark 6.

2) Brush a large sheet of thick foil with the oil and place the fish on top. Place the lime slices inside the fish and scatter over the spring onions, carrot, ginger and garlic. Drizzle over the soy sauce and sesame oil, and sprinkle over the coriander leaves.

3) Bring the ends of the foil together and fold and twist to seal in the fish. Place on a baking sheet and bake for 30–35 minutes or until the fish will flake easily.

4) Meanwhile, place the noodles in a saucepan of boiling water, return to the boil and simmer for 3 minutes. Drain well. Heat the oil in a wok, add the onions and garlic, and cook over a high heat for 30 seconds. Add the beansprouts and cook for 1 minute or until they begin to soften. Add the noodles together with the soy sauce. Cook over a high heat for 2–3 minutes, stirring and tossing well and serve with the fish and lime halves.