Preparation: 20 minutes
Cooking: 30 minutes
For the sauce:
100g soy sauce
30g sesame oil
50g ginger, chopped
1/2 red chili pepper, chopped
100g lemon juice
For the fish:
300-350g whole sea bass
35g root ginger
35g red onion
35g red chili peppers
3 tomatoes, peeled, de-seeded and chopped
Fresh coriander leaves
Preheat your oven to 250°C.
Blend all the sauce ingredients except the cornflour together in a blender until well mixed.
Put the sauce in a pan and bring to the boil.
In a small dish, stir the cornflour and a little water together until smooth.
Add to the boiling sauce and stir well.
Simmer for 5 minutes and then strain.
Finely chop the ginger, red onion and chilli and scatter over the fish with the tomatoes and the strained sauce.
Bake for 20 minutes.
Scatter the whole fish with the picked fresh coriander leaves and serve with plain rice.