Steamed bass with pak choi

Steamed bass with pak choi

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(11 ratings)

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Cooking time

Prep: 10 mins Cook: 5 mins

Skill level

Moderately easy

Servings

Serves 2

A low fat and fragrantly flavoured fish dish, especially for two

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
217
protein
30g
carbs
5g
fat
9g
saturates
1g
fibre
0g
sugar
2g
salt
4.58g

Ingredients

  • small piece of ginger, peeled and sliced
  • 2 garlic cloves, finely sliced
  • 3 spring onions, finely sliced
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • splash of sherry (optional)
  • 2 x 140g fillets sea bass
  • 2 heads pak choi, quartered

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Method

  1. In a small bowl, mix all of the ingredients, except the fish and the pak choi, together to make a soy mix. Line one tier of a two-tiered bamboo steamer loosely with foil. Lay the fish, skin side up, on the foil and spoon over the soy mix. Place the fish over simmering water and throw the pak choi into the second tier and cover it with a lid. Alternatively, add the pak choi to the fish layer after 2 mins of cooking – the closer the tier is to the steam, the hotter it is.
  2. Leave everything to steam for 6-8 mins until the pak choi has wilted and the fish is cooked. Divide the greens between two plates, then carefully lift out the fish. Lift the foil up and drizzle the tasty juices back over the fish.

Recipe from Good Food magazine, August 2006

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Comments

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REBECCAJAMES's picture
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v easy and tastes delicious. I used cod and it worked v well.

partyprincess's picture

Delicious and so quick and easy...perfect for mid-week.

isymcqueen's picture
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Loved this recipe- so quick and easy and very healthy. Children even loved it too!

help01's picture

OMG! If you are in the know! Just cooked this for my 17 year old daughter doing her AS'. I added wine instead of Sherry as I didn't have Sherry. Placed Sea Bas face down in a tray lined with foil. Striped a packet of baby Pack Choi accross the 4 fillets and poured the marinaed over. Sealed the foil and cooked at 170 in a fan oven for 20 minutes. Served with a little boiled rice. My daughter asked me if it was home made as it tasted like a restaurant meal. My husband who was out was dead jelous when he came home later and smelt the wonderful smell in the kitchen. Will definitely do again. So easy. Many thanks

nmcdonnell's picture
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Very delicious, easy, quick and healthy!

lescalvert's picture
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So simple to put together and bursting with flavour. I've done this with salmon and sea bass. I much preferred the sea bass as my choice winner. Will doing this again for sure.

aimeep's picture
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I love the smell of this dish! It's so easy and quick to make, perfect for a mid-week dinner. I use a generous splash of sherry (!) and usually make it in advance and leave the fish to marinate in the sauce in the fridge (on the foil in the steamer basket) although it tastes equally flavoursome if it's steamed straight away. I've cooked it with both sea bass and hamour, so I think it would work with most white fish fillets. I've cooked it with the pak choi which works well steamed in the basket above the fish, my husband isn't keen on pak choi though so served the fish with brown rice last time instead and spiced it up with a bit of fresh chilli!

kaitolive's picture
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Nice recipe - I added the juice of a lime and put it in the oven (in foil) at 180 for about 20 minutes along with a few other veg. I think the pak choi needs a little water on it for it to cook thoroughly. or maybe just leave it in longer. I also replaced chillies with sweet chili sauce and a few chili flakes!

yellowmousey's picture

I add sliced chilli and cook in foil parcels in the oven for 20-25mins: delicious (and low in fat!)

gemmaharris81's picture
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I have tried recipe with seabass and salmon. So simple but delicious!

delsh21's picture
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I used salmon and put a bit of sliced chilli in as well and it was really lovely - very healthy tasting and satisfying. I'll definitely make it again and again.

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