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Sichuan-style sea bass with wok-fried vegetables
Fruit and vegetables
2
garlic
cloves, peeled, finely diced
2 tbsp chopped fresh
ginger
2
chillies
, finely chopped
4
spring onions
, finely chopped
4
spring onions
, finely sliced
150g/4oz
mangetout
, finely sliced
4 heads
bok choi
, root removed, leaves separated
Tins, packets and jars
110ml/4fl oz
chicken stock
Cooking ingredients
1 tbsp
vegetable oil
2 tbsp
soy sauce
2 tbsp
rice wine
vinegar
1 tbsp
sesame oil
2 tbsp
vegetable oil
2 tbsp
soy sauce
1 tbsp
sesame oil
Meat, fish and poultry
4 x 350g/13oz
sea bass
fillets, cleaned, gutted, skin scored 3 times with a sharp knife
Other
2 tbsp chilli-bean paste
3 tbsp water
Back to recipe
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