Serves 1 person
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)

In Partnership with
Fitthree

Steamed Sea Bass with Napa Cabbage

Nothing says comfort food like steamed fish on a rainy day. Marinated with a mix of soy sauce, honey, coriander and spring onions, the fish is then steamed and served with mushrooms, cabbage, carrots and baby spinach, in a refreshingly clean yuzu ginger soy broth that brightens up the flavors of the dish. Have it on its own for a low carb meal or enjoy it with a bowl of steamed white rice, for a satisfying dinner.

Difficulty: Easy

Preparation: 15 min
Cook: 15 min
Clean up: 15 min

Steps: 2 steps
18 Ingredients

Difficulty: Easy
Steps: 2 steps
18 Ingredients

Preparation: 15 min
Cook: 15 min
Clean up: 15 min

Instructions

Marinate the fish
- Mix the salt, soy sauce, honey, coriander and spring onions and marinate the seabass in the mixture for at least 2 hours.

Steam Sea bass & Cook Veggies
- Put the marinated sea bass in a heatproof dish and steam for 10 minutes.
- While the sea bass is steaming, make the veggies. In a frying pan, heat the sesame oil over medium heat, then add the mushrooms, garlic and ginger paste, stir frying till fragrant, 1-2 minutes.
- Add in the cabbage, carrots and stock and cook for 3 minutes.
- Mix in the baby spinach, soy sauce and yuzu vinegar then turn the fire off.
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Plate and Serve!

Place the vegetables around the seabass. Garnish the sea bass with spring onions and ginger julienne and serve hot!

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Name: Steamed Sea Bass with Napa Cabbage
Prep time: P0Y0M0D0H15M0S
Cook time: P0Y0M0D0H15M0S
Total time: P0Y0M0D0H30M0S
Yield: Serves 1 person
Cuisine: Asian
Ingredients: 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)