Fresh Vietnamese flavours

Roast sweet lime sea bass with ginger and fennel (pictured on p38)

Serving a whole fish at the dinner table is a celebration in itself with its visual feast and appealing flavours. It is very traditional to share fish, together eating every bit of flesh around the bones.

SERVES 4-6 | PREP 30 MINS | COOK 40 MINS | EASY

EGG FRIED RICE400g 1 tbsp 4 , sliced2 , sliced, white and green parts separated2 2 tbsp FISH ROASTING TRAY4 tbsp 2 x 900g , cleaned, gutted and patted dry150g , peeled, half thinly sliced, half julienned4 , peeled and halved2 (about 400g), each cut into 8 wedges2 , zested, pith removed and sliced into rings1 , zested and sliced into rings1 tsp 3 , sliced lengthways, soaked in a bowl of water for15 mins to curl, then drained and dried1 tbsp , rinsedDRESSING1 or , zested and juiced4 tbsp 1 tbsp