1 tsp chilli bean paste
2 red chillies, seeds removed and finely chopped
1 red chilli, seeds removed and finely chopped
fresh coriander leaves
2 garlic cloves, finely chopped
2.5cm/1in fresh root ginger, peeled and sliced into matchsticks
2.5cm/1in fresh root ginger, peeled and finely grated
200g/7oz baby pak choi, washed and sliced into quarters lengthways
3 spring onions, finely cut into 1cm/½in rounds
1 spring onion, cut into strips, soaked in iced water for 5 minutes and drained
freshly cooked jasmine rice
½ tsp Sichuan pepper, toasted and ground (optional)
2–3 tsp caster sugar
1 heaped tbsp cornflour, blended with 2 tbsp cold water
1 heaped tbsp cornflour
1 tsp cornflour, blended with 1 tbsp cold water
2 tbsp rapeseed oil
1 tbsp rapeseed oil
1 tbsp Chinese black rice vinegar or balsamic vinegar
1 tbsp Shaoxing rice wine or dry sherry
dash toasted sesame oil
1–2 tbsp double deluxe soy sauce
1 tbsp dark soy sauce
1 tbsp light soy sauce
200ml/7fl oz cold vegetable stock
pinch ground white pepper
1 whole fresh sea bass, head to tail no longer than 30cm/12in, rinsed and patted dry