Steamed bass with pak choi

10-30 minutes 2 servings 400 kcal or less chinese fish dish fresh fish and veg garlic clove garlic cloves ginger low fat fish dish mains one pot fish dish pak choi quick sea bass seafood dish sesame oil sherry soy sauce spring onion spring onions steamed fish

N/A

Source

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 fillets sea bass

2 heads pak choi , quartered

Method

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.