World Cuisine

  • low-calorie cooking spray
  • 4 thick sea bass fillets, about 200 g (7 oz) each, skinned
  • 6 spring onions, diagonally sliced into 3 cm (1¼ inch) lengths
  • 2 red peppers, cored, deseeded and thinly sliced
  • 4 pak choi, thickly sliced
  • 5–6 tablespoons water
  • 4 tablespoons light soy sauce
  • salt
  • 3 garlic cloves, finely chopped
  • 2 tablespoons peeled and finely chopped fresh root ginger
  • 2 red chillies, finely chopped
  • 6 spring onions, finely chopped
  • 2 teaspoons Szechuan peppercorns, crushed
  • 2 tablespoons tomato purée
  • 1 tablespoon hot chilli sauce
  • 1 tablespoon light soy sauce
  • 3 tablespoons rice vinegar
  • 100 ml (3½ fl oz) chicken stock

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 purée and hot chilli sauce and cook, stirring, for a few seconds. Add the soy sauce, vinegar and stock to the pan, bring to a simmer and cook for about 2–3 minutes until thickened slightly.

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 (400°F), Gas Mark 6, for about 15–20 minutes until the fish is cooked through.

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 peppers, pak choi and measurement water and stir-fry for 3–4 minutes until the vegetables are just tender, then stir in the soy sauce. Spoon the vegetables into the centre of 4 warmed plates. Top each with a fish fillet, then spoon over some of the sauce. Serve with Quick Stir-fry Rice (see below).

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