Chinese-style baked Sea Bass

You can use Salmon or any other high quality fish if you prefer.

Serves 2

Ingredients:

4 baby pan choi, cut in half lengthways

125g mange touts

100g baby corn, larger ones halved lengthways

5cm piece of fresh root ginger, peeled and julienned

2 garlic cloves, peeled and finely sliced

1 long red chilli, deseeded if you want a milder hit, finely sliced

1/2 tsp cornflour

2 tbsp soy sauce

1 tbsp oyster sauce

1 tbsp sesame oil, plus extra to serve

4 tbsp Shaoxing rice wine

Pinch of ground pepper

Jasmine rice, to serve

Method:

Preheat the oven to 200 degrees C fan.

Cut two pieces of baking paper about 40x40cm and fold each one in half lengthways.

Lay the Pak Choi, mange touts and corn on top of each other.

Depending on the size of the sea bass cut each slice in half across the middle (if they are big) and place two halves on top of the vegetables.

Sprinkle the ginger, garlic and chilli over the fish.

Put the cornflour in a Bol with the soy sauce and mix until well combined. Add the oyster sauce, sesame oil, rice wine and white pepper and mix again. Spoon the mixture over the fish.

Fold the baking paper over the fish and seal the edges together by folding them over each other. twist the ends and tuck them underneath. Put the parcels on a baking tray and place on the top shelf of the oven for 15 minutes.

Place the parcels on to serving plates, open them up and drizzle with a little extra sesame oil before serving with jasmine rice.

If you prefer rice noodles for a lighter version that works very well too.