Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Heat the oven to 180C/fan 160C/gas 4. Cut two large sheets of baking paper big enough to completely fit and seal in the sea bass (about 34cm x 36cm). Put the sheets, one on top of the other, onto a large baking sheet and lay the sea bass in the middle. Scatter around the broccoli.
Mix together the soy, shaoxing, sesame oil and sugar, and then pour over the fish. Open the belly of the fish and stuff with the garlic, ginger and a handful of coriander stalks. Season the fish and wrap up the parcel tightly to seal. Cook in the oven for 30-35 minutes or until the fish is coming away from the bone.
Meanwhile, put the carrot and cucumber strips into a bowl with the rice vinegar and some seasoning, and toss. Leave for 20 minutes to pickle.
Once the fish is cooked, open up the parcel. Top with the pickled carrot and cucumber strips, sliced red chilli and spring onions. Serve with rice.