Vine-leaf-wrapped sea bass stuffed with black rice

This dish is effortless but must be started in advance as the rice needs to be cold before it is used in the little parcels. Once the fish have been wrapped, all you have to do is keep them chilled, ready to pop on to the barbecue.

Place the rice in a large pan. Add the boiling water and simmer for 15 minutes. Add a little salt to taste and simmer for a further 10 minutes, or until tender. Drain well and tip into a bowl.

Meanwhile, heat half the oil in a frying pan. Fry the onion gently for 5 minutes until softened. Add the chili. Stir into the rice mixture, adjust the seasoning and cool. Cover and chill until needed.

Season the sea bass fillets. Wash the vine leaves in water, and then pat dry with kitchen paper. Lay each leaf in the centre of a double layer of foil. Top with a sea bass fillet. Divide the rice mixture among the fillets, spooning it towards one end. Fold the fillet over the rice, trickle over the remaining oil, lay the second vine leaf on top and bring the foil up around the fish and scrunch it together to seal. Chill the packages for up to 3 hours, or until needed.

Take the fish out of the refrigerator and prepare the barbecue. Once the flames have died down, position a lightly oiled grill rack over the coals to heat. When the coals are hot, or with a light coating of ash, place the parcels on the edge of the grill rack. Cook for 5 minutes, turning them around 90 degrees halfway through. Open up the top of the foil a little and cook for 2 minutes more. Gently remove from the foil and transfer the vine parcels to individual plates and serve.

Serves 8 as a first course; 4 as a main course
90g/ 3 ½ oz/ ½ cup Chinese black rice
400ml/14fl oz/ 1 2/3 cups boiling water
45ml/3 tbsp extra virgin olive oil
1 small onion, chopped
1 fresh mild chili, seeded and finely chopped
8 sea bass fillets, about 75g/3oz each, with skin
16 large fresh vine leaves
Salt and ground black pepper