Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, sea bass on a bed of pak choy & quinoa with lemon sauce 420 calories. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
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. 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.
Sea bass on a bed of pak Choy & quinoa with lemon sauce 420 calories is one of the most popular of recent trending foods on earth. It’s appreciated by millions every day. It’s simple, it is fast, it tastes yummy. They’re nice and they look fantastic. Sea bass on a bed of pak Choy & quinoa with lemon sauce 420 calories is something that I have loved my entire life.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have sea bass on a bed of pak choy & quinoa with lemon sauce 420 calories using 16 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Sea bass on a bed of pak Choy & quinoa with lemon sauce 420 calories:
- Take Quinoa
- Prepare 60 grams dry quinoa
- Take 170 ml hot water
- Take Main
- Take 128 grams Pak choy washed
- Get 1 piece sea bass
- Take 1 bit ginger powder
- Make ready 1 bit chilli powder
- Take Sauce
- Make ready 160 ml hot water
- Take 1 knorr vegetable stock cube
- Prepare 40 ml fresh lemon juice I used 1 lemon
- Get 2 zests of lemons
- Get 17 grams sugar I used half spoon to keep calories down
- Take 11 grams cornflour
- Take 18 ml cold water
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Instructions to make Sea bass on a bed of pak Choy & quinoa with lemon sauce 420 calories:
- 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 👍
Melt half of the butter in a frying pan and sauté the pak choi for a few minutes. Place the bok choy and snap peas in the other basket. Whisk together the ginger, garlic, lime juice and fish sauce. Arrange the bok choi on a large sheet of baking parchment and add the seabass to one side. Spoon over a quarter of the ginger, onion and garlic mixture (don't add the rice wine and soy mixture yet). sea bass, ginger, fresh red chilli, pak choi, soy, garlic, slices of lemon.
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