members recipes

Ingredients
SERVES 2
2 sea bass fillets, skin on
1 tbsp szechuan peppercorns
2 heads of pak choi, roughly chopped
2 garlic cloves, peeled and finely chopped
1 inch piece of root ginger, peeled and finely chopped
2 tbsp light soy sauce
2 tsp sesame oil
pinch of ground black pepper
1 tbsp groundnut oil, plus extra for brushing

Method
1. In a pestle and mortar, finely grind the szechuan peppercorns. Pat the sea bass fillets dry with kitchen roll, score the skin at about 1 inch intervals, and then brush all over with groundnut oil. Sprinkle each fillet on both sides with the ground peppercorns. Heat a non-stick frying pan over a medium/high heat. Fry the sea bass, skin side down, until cooked two thirds of the way through (approx.3-4 mins, depending on thickness of fish), and then turn over and cook on the flesh side for 1 minute, or until cooked through.
2. While the fish is cooking, heat a wok over a high heat and then add 1 tbsp of groundnut oil. Add the garlic and ginger and stir-fry for 30 seconds. Add the pak choi and ground black pepper. Stir-fry for a further minute or so. Pour in the light soy sauce and sesame oil, and stir-fry for a further 30 seconds.
3. Serve the pak choi topped with the sea bass.