60g / 2 1/4oz pak choi, shredded
40g / 1 1/2oz bean sprouts
40g / 2 1/4 oz shiitake mushrooms, sliced
40g / 2 1/4oz oyster mushrooms, torn
20g / 3/4oz spring onions, finely sliced
1 tsp finely grated fresh ginger
1 tbsp finely sliced lemon grass
2 x 90g / 3 1/4oz sea bass fillets, skinned and boned
10g / 1/4oz sesame seeds, toasted
To sweet-and-sour sauce
90ml / 3 fl oz unsweetened pineapple juice
1 tbsp sugar
1 tbsp red wine vinegar
2 star anise, crushed
6 tbsp tomato juice
1 tbsp cornflour, blended with a little cold water
Cut 2 x 38cm / 15in squares of baking paper and 2 x 38cm / 15in squares of aluminium foil.
To make the sauce, heat the pineapple juice, sugar, red wine vinegar, star anise and tomato
juice, Simmer for 1-2 minutes, then thicken with the cornflour and water mixture, whisking
continuously. Pass through a fine sieve into a small bowl to cool.
In a separate large bowl mix together the pak choi, bean sprouts, mushrooms and spring onions,
then add the ginger and lemon grass. Toss all the ingredients together.
Put a square of grease proof paper on top of a square of foil and fold into a triangle. Open up
and place half the vegetable mix in the centre, pour half the sweet and sour sauce over the
vegetables and place the sea bass on top. Sprinkle with a few sesame seeds. Close the triangle over
the mixture and, starting at the top, fold the right corner and crumple the edges together to form
an airtight triangular bag. Repeat to make another bag.
Place on a baking sheet and cook in a preheated oven, 200ºC / 400ºF / Gas Mark 6, for 10
minutes, until the foil bags puff with steam, To serve, place on individual plates and snip open at