Spiced fish with ginger, garlic, chilli and pickled cucumber

Serves: 1

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Total Time: 30

Prep Time: 10

Cook Time: 20

• 1  sea bass, gutted and scaled (ask your fishmonger to do this)
• drizzle of sunflower oil
• 5cm/2in piece of fresh ginger, peeled and finely sliced into lengths
• 2  red chillies, 1 deseeded and finely sliced into lengths, 1 deseeded and finely chopped
• 1 clove(s) garlic, peeled and sliced
• 2-3tbsp dark soy sauce
• 1 handful coriander leaves
• rice, to serve
• For the pickled cucumber
• ½ cucumber, halved lengthways, seeds removed, and sliced
• juice of 1 lime
• 1 tablespoon(s) rice vinegar
• 1-2tsp caster sugar, to taste

Method

1. Preheat oven to gas mark 5/190°C (170°C in fan oven). Sit fish in a roasting tin and make about 4 diagonal slashes across skin. Rub all over with sunflower oil then stuff with sliced ginger and chilli, and some of the garlic.
2. Now, stuff slashes with chopped chilli and remaining garlic. Pour over soy sauce and put in oven to roast for about 20mins, or till fish is cooked and skin is beginning to turn crispy.
3. While fish is cooking, add cucumber slices to a small serving bowl, mix remaining pickle ingredients till sugar dissolves then pour it over and stir. Transfer fish to a serving plate, scatter with coriander leaves and serve with pickled cucumber and rice.

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