For ➋small piece of ginger, peeled & sliced
2 garlic cloves, finely sliced
3 scallions, finely sliced
2 tbs soy sauce
1 tbs sesame oil
splash of sherry or sake (optional)
2 x 140 g fillets sea bass
2 heads pak choi, quartered
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 m of cooking – the closer the tier is to the steam, the hotter it is.
Leave everything to steam for 6-8 m 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.
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 m of cooking – the closer the tier is to the steam, the hotter it is.
Leave everything to steam for 6-8 m 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.
