Steamed Bass With Pak Choi
Delight your taste buds with this succulent and aromatic Steamed Sea Bass with Fragrant Soy Sauce. The flavors of ginger, garlic, and spring onions come together harmoniously with a hint of sesame oil to create a mouthwatering soy mix that perfectly complements the tender sea bass fillets. Pair this dish with lightly steamed pak choi for a wholesome and satisfying meal that delivers both in taste and presentation.
— Constant Cookbook
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
Instructions
- 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.
Cook Time
5M
Prep Time
PT10M
Yield
Serves 2
Nutrition
- Calories: 217 calories
- Fat Content: 9 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 5 grams carbohydrates
- Sugar Content: 2 grams sugar
- Protein Content: 30 grams protein
- Sodium Content: 4.58 milligram of sodium
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