Whole roast sea bass with soy and ginger

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Serves four

For the sauce

Step 1
Put all the sauce ingredients in a small pan, put on a high heat and, once boiling, cook for a minute, swirling the pan slightly so the sugar dissolves.

Step 2
Remove from the heat and set aside.

Step 3
Heat the oven to 200C/390F/gas mark 6.

Step 4
Cut five 0.5cm deep and 8cm long diagonal slits on both sides of the fish.

Step 5
Sprinkle a teaspoon of salt evenly over one side of the fish and rub in; repeat on the other side with another teaspoon of salt.

Step 6
Cut eight of the spring onions into 5cm lengths and set aside in a small bowl; finely slice the remaining two onions and set those aside in a separate bowl.

Step 7
Line a large, high-sided 30cm x 40cm baking tray with baking parchment and spread the cabbage and larger spring onion pieces on top.

Step 8
Lay the fish diagonally in the tray (this helps give it a bit of extra room), then sprinkle over the ginger.

Step 9
Pour the sauce over the fish and cover the tray tightly with foil.

Step 10
Roast for 40 minutes, basting twice, until the fish is cooked through.

Step 11
To make sure it’s done, gently insert a knife into one of the slits and check that the flesh comes away from the bones and is no longer transparent.

Step 12
Sprinkle over the reserved finely sliced spring onion and the chilli, and set aside.

Step 13
Pour the oil into a small pan and place on a high heat for about two minutes, until it starts to smoke.

Step 14
Very carefully pour this evenly over the fish, so that it starts to crisp the skin and vegetables.

Step 15
You can serve the fish at the table in its baking tray, or arrange the cabbage leaves and chunks of spring onion on a larger platter – you’ll need to pull them out from under the fish – and carefully lift out the fish to sit on top.

Step 16
Pour over the cooking sauce and serve at once, with coriander scattered on top.