Steamed bass with pak choi

Steamed bass with pak choi

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(19 ratings)

Prep: 10 mins Cook: 5 mins

More effort

Serves 2
A low fat and fragrantly flavoured fish dish, especially for two

Nutrition and extra info

Nutrition: per serving

  • kcal217
  • fat9g
  • saturates1g
  • carbs5g
  • sugars2g
  • fibre0g
  • protein30g
  • salt4.58g
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  • 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
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 2 tbsp soy sauce
    Soy sauce

    Soy sauce

    soy sor-s

    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
    Pak choi

    Pak choi


    This member of the cabbage family has a number of different names, including…


  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.

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Comments, questions and tips

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24th Apr, 2020
It was delicious but the cooking timings are completely off. I put in the pak choi at the same time as the fish and steamed for 10 minutes - the fish was just about done but the stems of the pak choi were virtually raw. I would suggest steaming the pak choi for longer and adding the fish later.
21st Feb, 2019
Really yum, you don’t need any carbs with this . And I gave the oil a miss
18th Apr, 2015
Halved the recipe as only cooking for me, but still used 2 pak choi as I love it and didn't bother with rice. Delicious
2nd Mar, 2014
v easy and tastes delicious. I used cod and it worked v well.
26th Jun, 2013
Delicious and so quick and easy...perfect for mid-week.
24th May, 2013
Loved this recipe- so quick and easy and very healthy. Children even loved it too!
15th May, 2012
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
26th Sep, 2011
Very delicious, easy, quick and healthy!
6th May, 2011
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.
14th Sep, 2010
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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