Sea bass on a bed of pak Choy & quinoa with lemon sauce 420 calories. Ken and Ching cook their way across China to create a definitive, modern classic of a cookbook on the world's most popular cuisine. WE LOVE FOOD WORLD with Antonia septimo of filipinas and ricardo Nunes from Madeira Portugal In the kitchen we are fire. Let's eat till we die challenge.
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.
Seared fillet of Chilean sea bass on top of wilted sesame spinach, drizzled with a spicy, sour sweet Vietnamese inspired sauce.
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Ken and Ching cook their way across China to create a definitive, modern classic of a cookbook on the world's most popular cuisine. WE LOVE FOOD WORLD with Antonia septimo of filipinas and ricardo Nunes from Madeira Portugal In the kitchen we are fire. Let's eat till we die challenge.
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Ingredients of Sea bass on a bed of pak Choy & quinoa with lemon sauce 420 calories:
- Need for Quinoa.
- Need 60 grams - dry quinoa.
- Give 170 ml for hot water.
- Provide Main.
- Need 128 grams of Pak choy washed.
- Require 1 piece sea bass.
- Need 1 of bit ginger powder.
- Give 1 bit chilli powder.
- Give of Sauce.
- Need 160 ml - hot water.
- Provide 1 of knorr vegetable stock cube.
- Need 40 ml fresh lemon juice I used 1 lemon.
- Require 2 for zests of lemons.
- Require 17 grams sugar I used half spoon to keep calories down.
- Prepare 11 grams cornflour.
- Give 18 ml - cold water.
The slightly salty, sweet, spicy sour sauce blends with the charred and light fish atop a smooth and soft bed of sesame spinach. Don't be turned off by the long ingredient list. This seared sea bass dish is something I concocted recently. Remove mushrooms and reserve for another use (or you can saute them and serve them alongside the bok choy!).
Sea bass on a bed of pak Choy & quinoa with lemon sauce 420 calories step by step:
- Brown quinoa for 5 minutes on medium heat for 5 minutes then add the hot water..
- Stir, cover & reduce heat & simmer for 20 minutes until most of the water has absorbed. Remove from the heat & set aside..
- Put washed pak choy in layers on tin foil then place the sea bass on top and sprinkle the chilli powder & ginger on top then steam for 5-10 minutes. Don't overcook or pak choy goes soggy..
- Put hot water & veg stock cube in a pan & bring to the boil. Add the lemon juice, sugar & zest & return to the boil..
- Blend the cornflour and cold water to a paste then add to the pan and blend & stir until thick..
- Put pak choy & fish on a plate, add the quinoa around the fish over the pak choc then pour on the sauce. I used it all but you can use as much as you like..
- Enjoy 👍.
Your choice of fillet sea bass, salmon or jumbo prawn on bed of PAK CHOY and topped with exotic tamarind sauce. Finest aromatic duck breast OR duck leg on bed of pak choy. Dressed with exotic tamarind sauce cashew nut, deep fried shallots and coriander. This simple but tasty recipe calls for sea bass fillets to be marinated in sake, mirin, soy sauce, and miso paste before being broiled. This recipe is as close as I can get to tasting like the restaurants.
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