Recipe Yummy Sea bass on a bed of pak Choy & quinoa with lemon sauce 420 calories

Sea bass on a bed of pak Choy & quinoa with lemon sauce 420 calories. Where's the full recipe – why can I only see the ingredients? Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) – unless called for in.

A quick and easy Sea Bass, Pak Choi & Szechuan Sauce recipe, from our authentic Chinese cuisine collection. Find brilliant recipe ideas and cooking tips at Pepper, salt, vegetable oil. Chilean sea bass lives is cold arctic waters and has a pure, white flesh that falls into large, firm flakes. 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 achieve it.

Ingredients of Sea bass on a bed of pak Choy & quinoa with lemon sauce 420 calories

1. Prepare of Quinoa.
2. It’s 60 grams of dry quinoa.
3. You need 170 ml of hot water.
4. You need of Main.
5. You need 128 grams of Pak choy washed.
6. Prepare 1 piece of sea bass.
7. Prepare 1 of bit ginger powder.
8. You need 1 of bit chilli powder.
9. Prepare of Sauce.
10. It’s 160 ml of hot water.
11. It’s 1 of knorr vegetable stock cube.
12. You need 40 ml of fresh lemon juice I used 1 lemon.
13. Prepare 2 of zests of lemons.
14. It’s 17 grams of sugar I used half spoon to keep calories down.
15. Prepare 11 grams of cornflour.
16. It’s 18 ml of cold water.

Full flavoured and succulent, this is a meaty Serve on a bed of garlic-infused wilted choy sum and a delicious mushroom salad, this is the perfect dinner party main. 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.

Sea bass on a bed of pak Choy & quinoa with lemon sauce 420 calories step by step

1. Brown quinoa for 5 minutes on medium heat for 5 minutes then add the hot water..
2. Stir, cover & reduce heat & simmer for 20 minutes until most of the water has absorbed. Remove from the heat & set aside..
3. 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..
4. Put hot water & veg stock cube in a pan & bring to the boil. Add the lemon juice, sugar & zest & return to the boil..
5. Blend the cornflour and cold water to a paste then add to the pan and blend & stir until thick..
6. 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..
7. Enjoy 👍.

Pan Seared Chilean sea bass arranged on a bed of wilted garlic Swiss Chard (or Spinach) with browned crisp potatoes arranged around it and teased with a garnish of sweet diced sun dried tomatoes. Remove the fish from the marinade and pat dry. Sprinkle the bok choy with the garlic slices and top with the sea bass. I really love sea bass and in my humble opinion, it tastes lovely with a few adornments- just a bit of salt and lemon. Remove from oven and allow to cool for a few minutes.

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