160 g sea bass fillet (skin on)
⅛ tsp salt
1 tsp low gluten soy sauce
1 tbsp coriander (chopped)
½ tbsp spring onions (chopped)
2 tsp honey
200 ml chicken stock
30 g napa/chinese cabbage
30 g baby spinach
30 g carrots
30 g shiitake mushrooms
¼ tsp garlic paste
½ tsp ginger paste
1 tsp low gluten soy sauce
2 tsp yuzu vinegar
2 tsp sesame oil
½ tsp spring onions (julienne)
½ tsp ginger (julienne)
Place the vegetables around the seabass. Garnish the sea bass with spring onions and ginger julienne and serve hot!