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Green Pak Choi235g
235gItem price
£1.80Price per unit
£7.66/kgResponsibly sourced fish and fresh ginger come together in a flavour-packed, quick-to-cook recipe that sounds as good as it tastes.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Preheat the oven to 200°C, gas mark 6. Place a sheet of foil on a large baking tray and arrange the pak choi leaves on top. Trim and cut the greens of the salad onions and scatter over; grate over 10g ginger. Lay the sea bass on top, skin-side down. Drizzle over the rice wine and ½ tbsp soy sauce, then lay another large sheet of foil on top and tightly seal the edges to create an airtight parcel. Bake for 12 minutes, until the fish is fully cooked, opaque and flakes easily with a fork.
Meanwhile, cut the remaining 10g ginger into very fine slivers. Cut the salad onion whites into 4cm lengths and then into fine slivers. Set both aside. Dilute the remaining 1 tbsp soy sauce with 1 tbsp water; set aside.
Open the parcel and put the pak choi, sea bass and any cooking juices on plates. Pile up the slivers of salad onion and ginger on top of the fish. Heat the oil in a pan over a high heat until just smoking hot, then pour over the onions and ginger so that they sizzle. Finally pour over the diluted soy sauce and serve immediately with cooked egg noodles, if liked.
For a warming tea, peel the skin from leftover ginger with a teaspoon and infuse in hot water, then strain. You can also add the skin to stocks, soups and stews to give them an extra kick.
Typical values per serving when made using specific products in recipe
Energy | 1,322kJ/ 317kcals |
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Fat | 17g |
Saturated Fat | 2.8g |
Carbohydrates | 9.7g |
Sugars | 7.1g |
Fibre | 5.5g |
Protein | 27g |
Salt | 1.2g |
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£7.66/kg0g added
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Quantity of Cooks' Ingredients Root Ginger in trolley 0g
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£6.20Price per unit
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55pPrice per unit
55p each0 added
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£5.60Price per unit
£31.12/kg0 added
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£8.00Price per unit
£8.58/75cl0 added
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£2.00Price per unit
£1.34/100ml0 added
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£2.30Price per unit
23p/100ml0 added
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£1.15Price per unit
£4.60/kg