But this has nothing to do with food. The sea surrounding the Island is home to a great deal of food however. Earlier in the week my mother was lucky enough to be given a large bass which she'd immediately frozen so that we could enjoy it at the weekend. Seabass is a favourite fish of mine and I often order it in a restaurant but I have to admit that I'm not sure I've ever cooked it before. My favourite way to enjoy it is with lovely fresh Oriental flavours and I've eaten it recently in a Chinese restaurant sprinkled with coriander and ginger with soy sauce and sesame. Inspired by this I took a look through my mother's books and found a recipe very similar to the one I'd tasted. The book was written by Sophie Grigson and William Black and has the very original title of (you guessed it) Fish. I don't have the exact recipe here but I can remember what we did. It was extremely tasty - the only fiddly bit was serving the fish but with practice I'm sure we'd improve!
Oriental steamed seabass
1 large seabass
1 inch piece of fresh ginger
3 spring onions
1 small red chilli (less or more to taste)
1 fat clove of garlic
2 tbsp vegetable or sunflower oil
2 tbsp sesame oil
large handful fresh coriander
3. Whilst the fish is steaming, prepare the garnish. Peel the ginger and cut into small matchsticks. De-seed the chilli and cut into very fine matchsticks. Finely chop the garlic and the spring onions. Mix all together in a little bowl. Chop the coriander.