Chinese Steamed Sea Bass with Ginger
4.3 / 5 from 3 reviews
Serves: about 4 people. Portion size: about 290g per person. Country of origin: China. Low saturated fat fish recipe. Nutrition is an estimated planning guide per 100g of finished dish and per saved portion.
Estimated Nutrition (per 100g finished recipe)
- Calories
- 96 kcal
- Protein
- 15 g
- Carbohydrate
- 7.5 g
- of which sugars
- 2 g
- Fat
- 1.4 g
- of which saturates
- 0.25 g
- Fibre
- 1.5 g
- Salt
- 0.82 g
Ingredients
- 650g sea bass fillets
- 20g fresh ginger, cut into matchsticks
- 3 spring onions, shredded
- 1 tbsp reduced-salt tamari
- 1 tbsp rice vinegar
- 1 tsp rapeseed oil
- 200g pak choi
- 300g cooked rice
- 1 red chilli, sliced
- Coriander to finish
Method
Check the fish for bones, pat it dry, and prepare the vegetables and sides before cooking.
Place the fish on ginger and spring onions, then mix tamari, vinegar, and a little water for the sauce.
Steam the fish and pak choi for 7-9 minutes until tender.
Spoon over the sauce and serve with rice, chilli, and coriander.
Nutrition values are estimates for planning and will vary with exact fish, sides, and portion size.
Reviews
I appreciated the nutrition estimate on Chinese Steamed Sea Bass with Ginger because it made the recipe easier to compare with richer meals later in the week.
Kathryn HallisterChinese Steamed Sea Bass with Ginger was easy to imagine cooking after a trip or holiday meal. The instructions kept the dish simple and bright.
Robin MastersThe seasoning in Chinese Steamed Sea Bass with Ginger felt clear and confident, especially for a low saturated fat fish dish. It still had enough personality to feel special.
Marcia Campbell