Ingredients

  • 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)

Steamed Sea Bass with Napa Cabbage
In Partnership with
Fitthree

Steamed Sea Bass with Napa Cabbage

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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.
  • Easy
  • 15 min
  • 15 min
  • 15 min
  • 2 steps
  • 18 Ingredients
  • Easy
  • 2 steps
  • 18 Ingredients
  • 15 min
  • 15 min
  • 15 min

Instructions

  1. 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.
    Marinate the fish


  2. 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.
    Steam Sea bass & Cook Veggies


Plate and Serve!

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

Plate and Serve!
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    Ingredients
    • 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)

    Nutrition
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