Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a special dish, sea bass on a bed of pak choy & quinoa with lemon sauce 420 calories. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
Place the fish over simmering water and throw the pak choi into the second tier and cover it with a lid. Sea Bass or Sea Trout fillets. Cut thin strips of Pak Choi, ginger, spring onion and finely chop red chilli.
Sea bass on a bed of pak Choy & quinoa with lemon sauce 420 calories is one of the most favored of recent trending foods on earth. It’s appreciated by millions daily. It’s simple, it is quick, it tastes delicious. They are nice and they look wonderful. Sea bass on a bed of pak Choy & quinoa with lemon sauce 420 calories is something which I’ve loved my entire life.
To get started with this particular recipe, we must prepare a few components. You can have sea bass on a bed of pak choy & quinoa with lemon sauce 420 calories using 16 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Sea bass on a bed of pak Choy & quinoa with lemon sauce 420 calories:
- Prepare Quinoa
- Get 60 grams dry quinoa
- Get 170 ml hot water
- Take Main
- Get 128 grams Pak choy washed
- Get 1 piece sea bass
- Get 1 bit ginger powder
- Prepare 1 bit chilli powder
- Get Sauce
- Make ready 160 ml hot water
- Get 1 knorr vegetable stock cube
- Take 40 ml fresh lemon juice I used 1 lemon
- Get 2 zests of lemons
- Take 17 grams sugar I used half spoon to keep calories down
- Make ready 11 grams cornflour
- Take 18 ml cold water
Prepare a piece of foil large enough to wrap the bass fillet. Place the bass in the centre of the foil and sprinkle with the chilli, ginger and a pinch of salt. Place most of the pak choi and half the spring onions on the bottom of the foil, top with fish. Place the bok choy and snap peas in the other basket.
Steps to make Sea bass on a bed of pak Choy & quinoa with lemon sauce 420 calories:
- Brown quinoa for 5 minutes on medium heat for 5 minutes then add the hot water.
- Stir, cover & reduce heat & simmer for 20 minutes until most of the water has absorbed. Remove from the heat & set aside.
- Put washed pak choy in layers on tin foil then place the sea bass on top and sprinkle the chilli powder & ginger on top then steam for 5-10 minutes. Don't overcook or pak choy goes soggy.
- Put hot water & veg stock cube in a pan & bring to the boil. Add the lemon juice, sugar & zest & return to the boil.
- Blend the cornflour and cold water to a paste then add to the pan and blend & stir until thick.
- Put pak choy & fish on a plate, add the quinoa around the fish over the pak choc then pour on the sauce. I used it all but you can use as much as you like.
- Enjoy 👍
Sea bass with soy sauce meringue, pak choi and cauliflower. Sea bass and turmeric potatoes in rasam broth. by Yotam Ottolenghi and Ramael Scully. Sea bass in coconut cream. by Rosana McPhee. Whisk together the ginger, garlic, lime juice and fish sauce. Arrange the bok choi on a large sheet of baking parchment and add the seabass to one side.
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