leynos | Sea Bass

And that, ladies and gentleman, is why I drink in the Blue Blazer. Any other pub, you'd be listlessly trying to apologise for not liking football to a heavyset man with no neck. Here, the heavy-set man with no neck gives you a concise and well-taught lesson on Chinese cookery that actually produces results (whilst you enjoy some splendid whiskies together, I might add).

It goes a little something like this:

Peel and cut a two inch long piece of ginger into staves, and slice three spring onions
Take one sea bass (well, he said sea bream, but I was limited by what Sainsbury's had), cut into the skin and rub with salt.
Fry half the ginger in a little oil until it briefly, then fry the fish on both sides with the ginger until the skin begins to crispen and brown.
Keep the fish warm and discard the burnt ginger
Fry the rest of the ginger and spring onions until the spring onions begin to wilt
Add a quarter pint of vegetable stock and a teaspoon of corn flour
Let the sauce reduce and thicken
serve with rice and green veg of your choice (and in my case, a pint of heffeweißen)

If I'd known it was that bloody easy, I'd have been doing this years ago.