Hello everybody, it is John, welcome to my recipe site. Today, we’re going to make a special dish, sea bass on a bed of pak choy & quinoa with lemon sauce 420 calories. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Sea bass on a bed of pak Choy & quinoa with lemon sauce 420 calories is one of the most popular of current trending meals in the world. It is enjoyed by millions every day. It’s easy, it is fast, 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 that I’ve loved my whole life.
Ken and Ching cook their way across China to create a definitive, modern classic of a cookbook on the world's most popular cuisine. WE LOVE FOOD WORLD with Antonia septimo of filipinas and ricardo Nunes from Madeira Portugal In the kitchen we are fire. 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.
To begin with this recipe, we must first prepare a few ingredients. You can cook 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:
- Get Quinoa
- Get 60 grams dry quinoa
- Get 170 ml hot water
- Get Main
- Get 128 grams Pak choy washed
- Get 1 piece sea bass
- Get 1 bit ginger powder
- Get 1 bit chilli powder
- Take Sauce
- Make ready 160 ml hot water
- Get 1 knorr vegetable stock cube
- Make ready 40 ml fresh lemon juice I used 1 lemon
- Take 2 zests of lemons
- Get 17 grams sugar I used half spoon to keep calories down
- Get 11 grams cornflour
- Prepare 18 ml cold water
Dressed with exotic tamarind sauce cashew nut, deep fried shallots and coriander. Seared fillet of Chilean sea bass on top of wilted sesame spinach, drizzled with a spicy, sour sweet Vietnamese inspired sauce. The slightly salty, sweet, spicy sour sauce blends with the charred and light fish atop a smooth and soft bed of sesame spinach. Learn the art of the stir-fry with award-winning chef and cookbook author Ching-He Huang's newest collection of recipes.
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 👍
The slightly salty, sweet, spicy sour sauce blends with the charred and light fish atop a smooth and soft bed of sesame spinach. Learn the art of the stir-fry with award-winning chef and cookbook author Ching-He Huang's newest collection of recipes. A wide variety of pak choy options are available to you, such as hybrid. This simple but tasty recipe calls for sea bass fillets to be marinated in sake, mirin, soy sauce, and miso paste before being broiled. This recipe is as close as I can get to tasting like the restaurants.
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