- small piece of ginger, peeled and sliced
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- 2 garlic cloves, finely sliced
- 3 spring onions, finely sliced
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 2 tbsp soy sauce
An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…
- 1 tbsp sesame oil
- splash of sherry (optional)
- 2 x 140g fillets sea bass
- 2 heads pak choi, quartered
This member of the cabbage family has a number of different names, including…
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.
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.