James Martin served up a Asian style sea bass with spring onion, chilli, garlic and Thai basil with miso glazed aubergine dish for food heaven Saturday Kitchen.

James says: “A special dinner blending wonderful Thai flavours, served with sweet glazed deep-fried aubergine.”

The ingredients are: 1 large wild sea bass or 2 farmed sea bass, 2cm fresh ginger, peeled and cut into thin strips, 2 garlic cloves, sliced, 1 long red chilli, chopped into rings, ¼ bunch fresh Thai basil, 4 tbsp light soy sauce, 2 tbsp fish sauce, 1 tbsp clear honey and 4 pak choi, cut in half and core removed.

For the miso glazed aubergine: 2 aubergines, cut into 2cm/1in cubes, 180ml white miso, 160g caster sugar and 50g clear honey.

To serve: 4 tbsp white sesame seeds, 4 tbsp black sesame seeds, 2 tbsp mixed micro cress and4 spring onions, sliced.