A few weeks ago, on a night over at my sister's she made a delicious meal of Seabass with ginger and soy sauce and so I set about replicating it. I believe she got the recipe from BBC Goodfoods and like me, didn't stick to it completely but used it more as inspiration.
I added more veg, and didn't use the fresh ginger, garlic and chillies required but jar equivalents and they worked just fine.
My main problems were trying to 'slash' the fish. I was using the wrong knife and quite frankly not trying hard enough - once I resolved that it worked just fine and I was thrilled to see the difference when I did slash it! Also the oil hissing out of the fish pan made a mess and I suspect is what burned my wrist slightly so watch out for that when turning the fish.