TODAY’S RECIPE: Steamed sea bass

THESE flavours work well with aubergine, too. Serves 4.

Ingredients

30g ginger, peeled and cut into matchsticks 1 whole large sea bass, about 800g, gutted and cleaned (ask your fishmonger to do this), or 4 fillets of sea bass 1 tbsp light soy sauce 1 tbsp dark soy sauce 1 tbsp vegetable oil 1 tsp palm sugar 1 spring onion, sliced 1⁄ red chilli, sliced

2 1⁄ small pack

2 coriander, trimmed but with most of the stalks still on

Method

1. Heat the oven to 180c/fan 160c/gas 4. Put half the ginger in the cavity of the fish, then lay it on foil. Pull the sides up around the fish to make a bowl, then add 1 tbsp water, seal and cook for 15 to 20 minutes, until the fish is flaking.

2. Transfer to a serving platter, leaving the juices in the foil. Heat the soy sauces, oil and palm sugar in a pan with 1 tbsp water, until bubbling. Top the fish with the spring onion, chilli, most of the coriander leaves and the rest of the ginger. Pour the hot liquid over the fish to ‘cook’ the aromatics on top. Scatter over any leftover coriander stalks before serving.

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