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Ingredients
Method
- 250g pak choi, leaves separated
- 2 whole sea bass
- 70g sliced shiitake mushrooms
- 15g ginger, sliced into matchsticks
- 2 sliced spring onions
- 1 sliced red chilli
- 2 tbsp oil
- Steamed jasmine rice, to serve
- For the Sauce
- 60ml chicken stock
- 2 tsp sesame oil
- 1 tbsp rice wine
- 2 tbsp soy sauce
- 2 tsp brown sugar
- Preheat the oven to 220C. Scatter the pak choi into a deep baking tray, slash the fish 3 times on both sides and rub with a large pinch of sea salt. Lay the fish on top of the pak choi leaves, scatter with the mushroom slices and ginger, then set aside.
- Add all of the sauce ingredients to a saucepan and gently heat, stirring frequently. Once simmering, pour over the fish in the baking tray, cover with foil and bake in the oven for 15 mins. Scatter with spring onions and chilli, then serve with a heap of steamed jasmine rice.
35 mins
2 serving
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