Easiest Way to Best Appetizing Sea bass on a bed of pak Choy & quinoa with lemon sauce 420 calories

Easiest Way to Best Appetizing Sea bass on a bed of pak Choy & quinoa with lemon sauce 420 calories Delicious, fresh and tasty.

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

Arrange the bok choi on a large sheet of baking parchment and add the seabass to one side.

Melt half of the butter in a frying pan and sauté the pak choi for a few minutes.

Place the bok choy and snap peas in the other basket.

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 cook it.

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

1. It’s of Quinoa.

2. It’s 60 grams of dry quinoa.

3. It’s 170 ml of hot water.

4. You need of Main.

5. Prepare 128 grams of Pak choy washed.

6. You need 1 piece of sea bass.

7. Prepare 1 of bit ginger powder.

8. It’s 1 of bit chilli powder.

9. You need of Sauce.

10. Prepare 160 ml of hot water.

11. Prepare 1 of knorr vegetable stock cube.

12. It’s 40 ml of fresh lemon juice I used 1 lemon.

13. It’s 2 of zests of lemons.

14. You need 17 grams of sugar I used half spoon to keep calories down.

15. Prepare 11 grams of cornflour.

16. You need 18 ml of cold water.

Sea Bass With Pak Choi And Cashew Nuts recipe: So much of the goodness of sea bass is in the skin, so don't throw it away.

It tastes best when it's crisp so give it a good grilling.

The sesame seeds, cashews and olive oil give this dish plenty of healthy fats to fuel your body.

Prepare a piece of foil large enough to wrap the bass fillet.

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

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. Dont 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 👍.

Place the bass in the centre of the foil and sprinkle with the chilli, ginger and a pinch of salt.

WE LOVE FOOD WORLD with Antonia septimo of filipinas and ricardo Nunes from Madeira Portugal In the kitchen we are fire.

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Mix these ingredients in a bowl with the sunflower oil and then rub this mix onto the sea bass fillet.

Roll the sea bass lengthways and secure with a skewer.