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

Cook, Eat and Repeat.

Sea bass on a bed of pak Choy & quinoa with lemon sauce 420 calories. WE LOVE FOOD WORLD with Antonia septimo of filipinas and ricardo Nunes from Madeira Portugal In the kitchen we are fire. Let's eat till we die challenge. Ken and Ching cook their way across China to create a definitive, modern classic of a cookbook on the world's most popular cuisine.

Sea bass on a bed of pak Choy & quinoa with lemon sauce 420 calories Remove mushrooms and reserve for another use (or you can saute them and serve them alongside the bok choy!). Bok choy (American English), pak choi (British English), pichay/petsay (Philippine English), or pok choi (Brassica rapa subsp. chinensis) is a type of Chinese cabbage. Also known as bok choy or Chinese celery cabbage, pak choi is a leafy vegetable that is delicious added to stir fries. To make Sea bass on a bed of pak Choy & quinoa with lemon sauce 420 calories you need 16 ingredients and just 7 steps. Here is how you achieve it.

Ingredients

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

Find out more about pak choi. Serve stir-fried pak choi with salmon for a quick and easy midweek meal. The fish is coated in a simply irresistible, sticky sauce comprising sweet chilli. Served on a bed of pak choy and garlic, the Andalusian Crab Cake had a lot of crab meat stuffed inside.

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. 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 fried, it had a nice texture, going real well with the creamy avocado Just the other day, a bunch of fellow bloggers grouped up on a weekend morning over at Cold Storage for a fun 'mall hunt'. We got frozen sea bass, so it might taste a bit fishy, this marinade really helps to reduce the fishy taste. The recipe is easy and if you get the fish to glaze properly it is delicious. Pak Choi vs Bok Choy Pak choi and bok choy are of the same plant. It is a leafy green Chinese cabbage which mostly grows in Asian regions like the Philippines, China, and Vietnam.