Steamed Bass With Pak Choi Recipes

STEAMED BASS WITH PAK CHOI

Steps:

• 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. Alternatively, add the pak choi to the fish layer after 2 mins of cooking - the closer the tier is to the steam, the hotter it is.
• Leave everything to steam for 6-8 mins until the pak choi has wilted and the fish is cooked. Divide the greens between two plates, then carefully lift out the fish. Lift the foil up and drizzle the tasty juices back over the fish.

CHINESE STEAMED SEA BASS

Steps:

• Make 3 diagonal slashes on both sides of the fish to help with the cooking.
• Mix the marinade ingredients and marinate the fish with half the marinade while you get all the other ingredients ready. Be sure to rub it in between the slashes you made.
• Clean and cut the stems off the pak choi, leaving them whole.
• Slice the tomatoes.
• Thinly slice (julienne) the spring onions, ginger and chilli, as in the pictures.
• Decide on the dish that you are going to cook and serve the fish on. It doesn't matter if the head and tail hang over the edges. Line the dish with the tomatoes, followed by the pak choi.
• Place the marinated fish on the vegetables.
• Tuck a few ginger strips in the slices you made. Top the fish with half the aromatics - the spring onions, ginger and chilli strips. Keep the rest to top the finished dish with.
• Drizzle the rest of the marinade all over the fish and aromatics.
• Sprinkle some pepper, then steam the fish for 10 minutes. If you are using a makeshift steamer, the water wants to be simmering, not boiling. Check that the fish is cooked. You can do this by just lifting the meat off the bone with a butter knife or something similar. The meat should be completely opaque. If not done, give it another 2-3 minutes.
• Chop up the coriander (cilantro) while waiting for the fish to cook.
• When the fish is done, heat the 1 Tbsp of sesame oil in a small frying pan on medium heat. When smoking, quickly fry the rest of the spring onions, ginger and chillies for 10 seconds and pour this aromatic oil all over the fish.
• Top with the coriander and serve immediately.

STEAMED PAK CHOI

Steps:

• Cut 3 heads of pak choi in half lengthways. Steam for 3 mins or until just wilted. Dress with some sliced red chilli if you like, or if you're cooking the twice cooked sticky duck recipe, dress with the simmered stock.

STEAMED FISH & PAK CHOI PARCELS

Steps:

• Heat oven to 200C/180C fan/gas 6. Place each fillet in the centre of a large square of foil. Top with the pak choi, spring onions, chilli and ginger, then pull up the edges of the foil.
• Mix together the soy sauce, lime juice and 1 tbsp of water then spoon a little over each fillet. Crimp the top of the foil to enclose the fish and make sure there are no gaps for the steam to escape.
• Place the parcels on a baking sheet and bake for 10-15 mins until the fish is cooked through (this will depend on the thickness of your fish). Open up the parcels and drizzle over a few drops of sesame oil. Serve with rice.