For the pickled ginger
6cm piece of fresh ginger, peeled and very finely sliced
2 teaspoons rice vinegar
For the fish
1 x 1kg whole sea bass, gutted, scaled and cleaned
Salt and ground white pepper
1 tablespoon Shaoxing rice wine (dry sherry will also work)
1 tablespoon light soy sauce
1 teaspoon sesame oil
3cm piece of fresh ginger,
peeled and cut into matchsticks
2 spring onions, cut into matchsticks
For the dragon oil:
150ml vegetable oil
Drizzle sesame oil
Small splash fish sauce
Drizzle light soy sauce
Red chilli, finely sliced
Pinch sliced spring onion
3 pieces of finely sliced garlic
Sliced fennel roasted with a little oil
To make the pickled ginger, mix together the ginger and rice vinegar and leave to stand while you prepare the fish
Preheat the oven to 200°C/400°F/gas 6. Line a baking tray with a sheet of tin foil, and place a sheet of baking paper over the tin foil. Place the sea bass in the centre.
To prepare the fish, make 3 or 4 slits along the flesh at right angles to the spine, cutting until you almost hit the bone. Season with salt and pepper. Drizzle over the Shaoxing rice wine, soy sauce and sesame oil. Scatter the ginger and spring onions over the top. Gather the foil and paper up at the edges into a package and seal well, then put the baking tray into the preheated oven and roast for 20–30 minutes depending on size, or until the fish is cooked through and flakes away easily from the bone.
To make the dragon oil, heat the vegetable oil in a small saucepan. Add the sesame oil, fish sauce, light soy, chilli, spring onion and garlic into a bowl. Once the oil is hot pour into the bowl.
Remove the cooked fish from the oven. Carefully open the package and baste the fish with the liquid in the package. Place the fish on a serving plate.
Drain the pickled ginger from the vinegar, return to the bowl and add a little of the cooking juices from the fish
Spoon the Dragon oil over the fish. Serve with and pickled ginger.