Bass Onion & Ginger

Serves 4

• 1 bass, about 2¼ lb (1.3 kg)

• Juice of 1 lemon

For The Marinade

• 1 tablespoon soya sauce

• 1 tablespoon cornflour

• 1 tablespoon rice wine or dry sherry

• ¼ teaspoon powdered ginger

• Salt and pepper

For The Sauce

• ½fl oz (15 ml) chicken stock

• 2 tablespoons rice wine or dry sherry

• 1 teaspoon sugar

• Salt / tablespoon ginger, finely grated

• 2 leeks, white parts only, very finely sliced in roundels

• 6 tablespoons bland oil

• 4 spring onions, cut in quarters lengthways

Method

Scale, gut, clean and wash the fish. Dry it well. Salt it and bathe in lemon juice for 10 minutes on each side.