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    Steamed Seabass With Pak Choi, Salad Onion And Ginger

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    Steamed Seabass With Pak Choi, Salad Onion And Ginger

    Serves: 4

    Ingredients

    • 3 pak choi
    • 4 seabass fillets
    • 2 tbsp Chinese cooking wine or dry sherry
    • 3 tbsp fish stock
    • 1 tbsp light soy sauce
    • 1 tbsp ginger cut into matchsticks
    • 4 sliced salad onions
    • 1½ tbsp groundnut oil

    Method

    1. Preheat the oven to 220°C, gas mark 7.
    2. Cut 3 pak choi into quarters lengthways. Arrange them in a roasting tin or baking dish. Place 4 seabass fillets in a single layer skin-side up over the pak choi.
    3. Spoon over 2 tbsp Chinese cooking wine or dry sherry, 3 tbsp fish stock and 1 tbsp light soy sauce. Scatter 1 tbsp ginger cut into matchsticks and 4 sliced salad onions over the fish, then cover. Bake for 15 minutes or until opaque.
    4. Heat 1½ tbsp groundnut oil in a frying pan and pour over the cooked fish to crisp up the onions and ginger and release their aroma. Scatter with coriander and serve with steamed rice.

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