1 large or 2 small sea bass (approx. 1kg in total), cleaned and gutted
30g fresh ginger root, peeled and sliced
1 large leek, trimmed and sliced into 2.5cm rings
1 lemon, zested then rind removed, and sliced into rings
100g samphire
50g spring onions, sliced lengthways and soaked in cold water for 5 minutes
steamed rice and vegetable side dishes, to serve
For the sauce
3tbsp olive oil
2 small round shallots, thinly sliced
3tbsp light soy sauce
2tsp caster sugar
1tbsp black vinegar or cider vinegar
1tbsp crispy chilli oil (optional)
Method
Preheat the oven to 200C/
180C F/Gas 6. Use half of the
olive oil to grease a baking tray.
Lay the fish on the baking
tray and stuff the ginger inside
the cavity. Scatter the leek rings
around the fish and put the
lemon rings along the body.
Brush the rest of the oil over.
Bake the fish in the oven for
25 minutes. Scatter the samphire
around it 3 minutes before the
end of the cooking time.
Remove the fish from the
oven and transfer to a serving
platter. Scatter the spring
onions over and around it,
then set aside and keep warm.
Make the sauce by heating
the oil in a small pan over a
medium heat and cooking the
shallots for around 5 minutes
until golden. Add the light soy
sauce, sugar, vinegar and crispy
chilli oil, if using.
Bring the sauce to a rolling
boil, then pour over the fish,
wilting the spring onions.
Scatter with the lemon zest,
then serve alongside the rice
and vegetable sides.
RECIPES AND PHOTOGRAPHS TAKEN FROM QUICK & EASY VIETNAMESE BY UYEN LUU, PHOTOGRAPHY BY UYEN LUU (HARDIE GRANT, £25).
