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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
- Preheat the oven to 220°C, gas mark 7.
- 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.
- 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.
- 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.
Comments
This recipe was first published in Sun Apr 01 01:00:00 BST 2007.
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