James Martin served up steamed sea bass with bok choi, ginger, lemongrass and a rice noodle salad on Saturday Kitchen as food heaven for Dragons Den Kelly Hoppen.

James says: “Delicious sea bass baked with greens and a salad packed with oriental flavour.”

The ingredients for the For the sea bass, 4 bok choi, cut into halves, ½ bunch asparagus, trimmed and left whole, 2 tbsp sesame oil, 2 tbsp soy sauce, 2cm/1in knob fresh root ginger, thinly sliced, 2 sticks lemongrass, bruised and chopped in half and 2 small sea bass, gutted and scaled.