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Sichuan-style sea bass with wok-fried vegetables

Make Sichuan-style sea bass with wok-fried vegetables at home with Vegetable Oil, Chilli Bean Paste, Soy Sauce, Rice Wine Vinegar, and Sesame Oil. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 1 tbsp
• 2 tbsp
• 2 tbsp
• 2 tbsp
• 1 tbsp
• 2 tbsp
• 3 tbsp
• 2 tbsp
• 1 tbsp

Method (preview)

1. 1

   Asian-style seas bass with simple stir-fried vegetables - so healthy and full of flavour.

2. 2

   For the Sichuan-style sea bass, heat the vegetable oil in a wok over a high heat.

3. 3

   When the oil is smoking, stir-fry the garlic, ginger, chillies and spring onions for 2-3 minutes, or until softened.

4. 4

   Stir in the chilli-bean paste and continue to fry for a further minute.

5. 5

   Add the soy sauce, rice wine vinegar and chicken stock and bring the mixture to a simmer.

6. 6

   Add the sesame oil and fry for 1-2 minutes, or until the mixture has thickened slightly, then remove the wok from the heat.

7. 7

   Place the sea bass fillets onto a baking tray and brush all over with the Sichuan sauce.

8. 8

   Transfer to the oven and bake for 15-20 minutes, or until the fish is cooked through.

9. 9

   For the wok-fried vegetables, heat the vegetable oil in a wok over a high heat.

10. 10

    When the oil is smoking, fry the spring onions for 1-2 minutes, or until softened.

11. 11

    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.

12. 12

    To serve, spoon the wok-fried vegetables into the centre of each of 4 serving plates.

13. 13

    Top each with a sea bass fillet, then spoon over some of the Sichuan sauce.