Fresh Vietnamese flavours

Three innovative sharing recipes with vibrant summer character

- UYEN LUU

Uyen Luu is a cookery book author and food photographer. Her latest book, Vietnamese, is out now (£22, Hardie Grant). Find more of her recipes on olivemagazine.com along with her podcast episode sharing stories of Vietnamese food.

Roast sweet lime sea bass with ginger and fennel

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 RICE

400g jasmine rice

1 tbsp ghee

4 garlic cloves, sliced

2 spring onions, sliced, white and green parts separated

2 eggs 2 tbsp light soy sauce

FISH ROASTING TRAY

4 tbsp rapeseed oil

2 x 900g whole sea bass, cleaned, gutted and patted dry

150g ginger, peeled, half thinly sliced, half julienned

4 round shallots, peeled and halved

2 fennel bulbs (about 400g), each cut into 8 wedges

2 lemons, zested, pith removed and sliced into rings

1 lime, zested and sliced into rings

1 tsp sea salt flakes 3 spring onions, sliced lengthways, soaked in a bowl of water for 15 mins to curl, then drained and dried

1 tbsp capers, rinsed if salted

DRESSING

1 Makrut lime or lime, zested and juiced

4 tbsp maple syrup

4 tbsp fish sauce

2 bird's-eye chillies, sliced very thinly at a diagonal

BEANS

1 heaped tbsp white miso

2 tsp marmalade

1 tbsp vegetable oil

3 garlic cloves, roughly chopped

500g french beans, trimmed

1 tsp sesame seeds, toasted

1 Heat the oven to 210C/190C fan/gas 62. Cook the rice following pack instructions, then spread out on a large tray and leave to cool.