Korean braised sea bass

Score both sides of the fish with a sharp knife. Prepare the braising sauce: in a bowl, use a fork to mix all the sauce ingredients together; set aside.

In a wide, lidded pan (or flameproof casserole dish) that’s big enough to fit all the fish, add the onion slices, then arrange the sea bass on top. Pour over the braising to about halfway up the level of the fish. Baste the sea bass with this liquid, then set the pan over a medium-high heat and cover with a lid. Cook for 20-25 minutes, lifting the lid every few minutes to baste the fish, until it is cooked through, firm, opaque and the flesh flakes easily.

Using 2 spatulas (or similar), carefully transfer the sea bass to a warm serving platter, arrange the braised onion around it, then pour over the sauce. To serve, scatter over the salad onion, chopped green chilli and the sesame seeds.