Ad

Nutrition: per serving

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

Method

  • step 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.

  • step 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.

Recipe from Good Food magazine, August 2006

Ad

Comments, questions and tips (18)

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.5 out of 5.23 ratings

121foodie

Delicious! 😊

magsathome

Can this be done in a steamer?

Huma1

Easy to make, quite tasty and seems healthy. I didn't have any sherry so substituted with a splash of red wine and that seemed to work okay. However, I followed the advice of a couple of other reviewers and put the pak choi in first. This was a mistake as it ended up overcooked, but maybe some…

Huma1

I took the advice of a couple of other reviewers and put the pak choi in the steamer a couple of minutes earlier than the sea bass but this was a mistake. Perhaps some people like their veg overcooked, or perhaps it's different if you are cooking it in an oven as it seems some reviewers are. Next…

markbw999

A star rating of 3 out of 5.

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.

Ad
Ad
Ad