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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)
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.
- Easy
- 15 min
- 15 min
- 15 min
- 2 steps
- 18 Ingredients
- Easy
- 2 steps
- 18 Ingredients
- 15 min
- 15 min
- 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.
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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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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