Name: Steamed bass with pak choi
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 2
Cuisine: Chinese
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 fillets sea bass; 2 heads pak choi quartered

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Steamed bass with pak choi

Steamed bass with pak choi

Barney Desmazery

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Serves 2

More effort

Prep: 10 mins

Cook: 5 mins

A star rating of 4.6 out of 5.29 ratingsRate

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

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Asian-style chicken noodle soup

A star rating of 4 out of 5.6 ratings

Ingredients

Nutrition

Units:

MetricUS

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 fillets sea bass
2 heads pak choi

quartered

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Nutrition: per serving

kcal217
fat9g
saturates1g
carbs5g
sugars2g
fibre0g
protein30g
salt4.58g

Method

step 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.
step 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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A star rating of 4.6 out of 5.29 ratings

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