Hey everyone, I hope you’re having an incredible day today. 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 food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
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Ken and Ching cook their way across China to create a definitive, modern classic of a cookbook on the world's most popular cuisine. How To Cook Pak Choi At Home Recipe A quick and easy Sea Bass, Pak Choi & Szechuan Sauce recipe, from our authentic Chinese cuisine collection.
To get started with this recipe, we must prepare a few components. 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 cook that.
The ingredients needed to make Sea bass on a bed of pak Choy & quinoa with lemon sauce 420 calories:
- Prepare Quinoa
- Prepare 60 grams dry quinoa
- Get 170 ml hot water
- Make ready Main
- Prepare 128 grams Pak choy washed
- Get 1 piece sea bass
- Prepare 1 bit ginger powder
- Prepare 1 bit chilli powder
- Get Sauce
- Make ready 160 ml hot water
- Make ready 1 knorr vegetable stock cube
- Get 40 ml fresh lemon juice I used 1 lemon
- Take 2 zests of lemons
- Make ready 17 grams sugar I used half spoon to keep calories down
- Prepare 11 grams cornflour
- Get 18 ml cold water
Learn how to make this tasty dish from Chef Tony in this recipe video. How to Make Grilled Shrimp Satay with Shittake Mushrooms, Baby Bok Choy, and Udon Noodles. 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.
Instructions 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 👍
They served it with bok choy and sticky rice on the side. 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. Don't be turned off by the long ingredient list. Poached Chilean Sea Bass in Miso Brothcookingwithronco.wordpress.com. miso paste, green onions, grape tomatoes, baby bok choy.
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