Sea bass - Roasted - (Chinese style)

Ingredients

2 whole sea bass, about 450g each, cleaned
1 tsp sunflower oil
1 tbsp sesame seeds
2cm piece root ginger, peeled and cut into matchstick-size pieces
1 red chilli, deseeded and cut into thin shreds
2 tbsp Kikkoman Soy Sauce
1 tsp white wine vinegar
2 salad onions, washed and shredded
2 tbsp fresh coriander leaves
150g Thai fragrant rice, boiled
150g sugar snap peas, steamed

Method

Preheat the oven to 220°C, gas mark 7. Make 3 deep slashes on each side of the fish. Brush lightly with the oil and sprinkle with the sesame seeds. Place on a baking sheet then roast for 25-30 minutes or until the fish are cooked through and lightly golden.
Meanwhile, place the ginger and chilli shreds in a small pan. Add the soy sauce, vinegar and 2 tbsp cold water and heat very gently for 5 minutes until the ginger has softened.
When the fish are cooked, transfer them to a large serving plate and pour the soy and ginger mixture over them. Scatter with the salad onions and coriander leaves and serve with the rice and sugar snap peas.