Hello everybody, it is John, welcome to our recipe page. Today, I will show you a way to prepare a special dish, sea bass on a bed of pak choy & quinoa with lemon sauce 420 calories. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Sea bass on a bed of pak Choy & quinoa with lemon sauce 420 calories is one of the most well liked of current trending meals in the world. It is enjoyed by millions every day. It is easy, it’s fast, it tastes yummy. They’re fine and they look fantastic. Sea bass on a bed of pak Choy & quinoa with lemon sauce 420 calories is something that I have loved my entire life.

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To begin with this particular recipe, we must prepare a few components. 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 that.

The ingredients needed to make Sea bass on a bed of pak Choy & quinoa with lemon sauce 420 calories:

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

Finest aromatic duck breast OR duck leg on bed of pak choy. Dressed with exotic tamarind sauce cashew nut, deep fried shallots and coriander. 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.

Steps to make Sea bass on a bed of pak Choy & quinoa with lemon sauce 420 calories:

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 👍

Don't be turned off by the long ingredient list. This seared sea bass dish is something I concocted recently. Remove mushrooms and reserve for another use (or you can saute them and serve them alongside the bok choy!). 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.

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