Steamed bass with pak choi

Steamed bass with pak choi

  • 1
  • 2
  • 3
  • 4
  • 5
(17 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
Save to My Good Food
Please sign in or register to save recipes.


  • 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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
18th Sep, 2009
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!
1st Nov, 2008
I add sliced chilli and cook in foil parcels in the oven for 20-25mins: delicious (and low in fat!)
2nd Oct, 2008
I have tried recipe with seabass and salmon. So simple but delicious!
6th Aug, 2008
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.


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?