Baked Sea Bass With Pickled Ginger And Cucumber Salad Recipe

• 1 x 900 g, (approximately) seabass, filleted and scaled Light sprinkling Chinese five spice A little wine and water to moisten A little extra virgin olive oil Fine julienne of the zest of 1 lime
• 16 piece pickled ginger
• 1/8 x Cucumber sliced lengthways on a mandolin, (throw away the middle section with the seeds)
• 1 x 10 cm piece mooli cut into quarters down the length and sliced on a mandolin
• 1/4 pkt Rice noodles, deep fried
• 2 Tbsp. Chives cut into batons The leaves taken from a few sprigs of, (tiny ones) mint
• 3 Tbsp. Sesame oil
• 1 1/2 tsp Soy sauce
• 1 x Squeeze lime juice

Directions