- 1 x sea bass
- 1 lemon, sliced into rings, remove skin and rind
- 2 red onions, quartered
- Thumb of ginger, peeled, julienned
- 1 tablespoon olive oil
- 1 tablespoon cooking oil
- 1 spring onion, finely sliced white and green bits
- 6 tablespoons soy sauce, good quality
- 1 tablespoon cider vinegar
- 1 tablespoon sugar
- 1 tablespoon chilli sauce (sriracha)
- 1 spring onion, thinly sliced lengthways
- Preheat oven to 180.
- Clean the fish or ask your fish monger to scale and gut it. Drizzle a little cooking oil on the surface of a baking tray, place the fish on it and stuff the gut with ginger. Place the lemon rings on the skin and scatter onion quarters around the fish. Drizzle with a little olive oil and bake for 45 minutes.
- Meanwhile, prepare the dressing by heating a pan with cooking oil. Sweat off the finely sliced spring onion for about a minute. Then add the soy sauce, cider vinegar, sugar and chilli sauce in the same pot, mixing well and bring to a gentle boil.
- Once the fish is cooked, pour the dressing over and garnish with fresh thinly sliced lengths of spring onion. Serve with steamed rice and fried greens.