Steamed bass with pak choi

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• delsh21

  06 August 2008

  delsh21 rated and commented on this recipe

  

  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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• Gemma

  02 October 2008

  Gemma rated and commented on this recipe

  

  I have tried recipe with seabass and salmon. So simple but delicious!

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• Vicky

  01 November 2008

  Vicky commented on this recipe

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

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• Kate Williamson

  18 September 2009

  Kate Williamson rated and commented on this recipe

  

  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!

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• JoWiltshire

  06 January 2010

  JoWiltshire rated this recipe

  

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• AimeeP

  14 September 2010

  AimeeP rated and commented on this recipe

  

  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!

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• Kuifke

  15 October 2010

  Kuifke rated this recipe

  

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• Les Calvert

  06 May 2011

  Les Calvert rated and commented on this recipe

  

  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.

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• Niamh McDonnell

  26 September 2011

  Niamh McDonnell rated and commented on this recipe

  

  Very delicious, easy, quick and healthy!

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• Pam, Hugh and Kate

  15 May 2012

  Pam, Hugh and Kate commented on this recipe

  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

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• Emmimm

  24 September 2012

  Emmimm rated this recipe

  

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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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Difficulty and servings

Serves 2

Preparation and cooking times

Prep 10 mins

Cook 5 mins

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

Per serving

217 kcalories, protein 30g, carbohydrate 5g, fat 9 g, saturated fat 1g, fibre 0g, sugar 2g, salt 4.58 g

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