Ginger And Chilli Sea Bass With Sesame Pak Choi And Rice

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Fill a medium bowl with ice-cold water

Trim, then slice your spring onion[s] lengthways into thin strips

Add the spring onion strips to the bowl and set aside

Add your basmati rice and 300ml [390ml] [600ml] cold water to a pot with a lid with a pinch of salt and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 10-12 min or until all the water has absorbed and the rice is cooked

Once cooked, remove from the heat and keep covered until serving

Wash, then, slice your pak choi in half lengthways and pat dry with kitchen paper

Add your pak choi half[ves] to a large piece of tin foil (or two!) and top with half your toasted sesame oil (you'll use the rest later!) and a pinch of salt and pepper

Scrunch the foil around the pak choi to form a tightly sealed parcel[s] and add to a baking tray (or two!)

Put the tray[s] in the oven for 12-15 min or until tender with a slight bite – this is your sesame pak choi

Meanwhile, peel (scrape the skin off with a teaspoon) and chop half your ginger into matchsticks as finely as you can then chop (or grate) the remaining ginger finely

Peel and finely chop (or grate) your garlic and cut your red chilli[es] in half lengthways, deseed (scrape the seeds out with a teaspoon) and slice finely

Drain the spring onion strips and pat dry with kitchen paper (reserve the bowl) – these are your spring onion curls

Pat your sea bass fillet[s] dry with kitchen paper and sprinkle with a generous pinch of salt

Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of vegetable oil over a high heat

Once hot, add your sea bass fillet[s], skin side down and cook for 6 min, then flip the sea bass and cook for 1 min further or until cooked through, then transfer to a plate and reserve the pan

Tip: Your fish is cooked once it turns opaque and flakes easily

Add your gluten free soy sauce to the reserved bowl with the remaining toasted sesame oil, your Chinese rice wine, chopped garlic, chopped ginger, ginger matchsticks, half your spring onion curls and half your sliced chilli (can't handle the heat? Go easy!)

Then, add 50ml [75ml] [100ml] cold water to the bowl and 1/2 tsp [3/4 tsp] [1 tsp] sugar and stir it all together – this is your ginger and chilli sauce

Add the ginger and chilli sauce to the reserved pan, off the heat

Tip: Be careful – the garlic and ginger will sizzle from the heat of the oil!

Return the pan to a medium heat and cook for a final 1-2 min or until the the ginger has softened and the sauce has thickened slightly, adding a splash of water if the sauce is looking dry