A low fat and fragrantly flavoured fish dish, especially for two
Prep:10 mins
Serves 2
small piece of ginger, peeled and sliced2 garlic cloves, finely sliced3 spring onions, finely sliced2 tbsp soy sauce1 tbsp sesame oilsplash of sherry (optional)2 x fillets sea bass2 heads pak choi, quartered
STEP 1In 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 2Leave 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.
