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Sea bass with shiitake, ginger and pak choi recipe

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'Fish is commonly served during the Lunar New Year because of its association with prosperity and abundance', explains Malaysian-Australian chef and author, Helen Goh. Her sea bass recipe includes the hot oil 'treatment', which serves to firm up the flesh of the fish. This dish is great as part of a feast for Lunar New Year celebrations. See method

Serves 4 as part of a feasting menu
Takes 35 mins
305 calories / serving
Healthy
Dairy-free

Ingredients

250g pack pak choi, trimmed, leaves separated
520g pack Fish Said Fred 2 whole sea bass
½ tsp fine sea salt
70g Tesco Finest shiitake mushrooms, stalks discarded, caps sliced into 5mm slices
15g piece fresh ginger, peeled and sliced into very thin matchsticks
2 spring onions, trimmed and thinly sliced on an angle
1 mild red chilli, halved, deseeded and thinly sliced on an angle
2 tbsp groundnut or sunflower oil
steamed jasmine rice (optional)

For the sauce

60ml Tesco Finest chicken stock or water
2 tsp sesame oil
1 tbsp Shaoxing rice wine or dry sherry
2 tbsp reduced-salt soy sauce
2 tsp light brown soft sugar

1 of your 5-a-day and high in protein

Each serving contains

Energy
1270kj
305kcal 15%
Fat
19g 27%
Saturates
4g 22%
Sugars
5g 5%
Salt
1.8g 30%

of the reference intake
Carbohydrate 7.1g Protein 26g Fibre 1.8g

Method

Preheat the oven to gas 7, 220°C, fan 200°C. Scatter the pak choi leaves over a deep 23cm x 33cm baking tray. Make 3-4 shallow, diagonal cuts in both sides of the fish, sprinkle the salt equally over each side, then lay on top of the pak choi.
Scatter the mushrooms over and around the fish, then scatter the ginger over the fish and set aside.
Put all the sauce ingredients in a saucepan over a medium heat and stir well. Once simmering, pour over the fish. Quickly cover tightly with foil, then bake for 15 mins or until the fish is cooked through.
When the fish is ready, scatter over the spring onions and chilli and set the tray aside for a moment.
Heat the oil in a saucepan over a high heat until very hot and starting to smoke. Very carefully pour this over the fish. Transfer to a serving platter and serve with jasmine rice, if you like.

Tip: Swap the whole seabass for fillets if you prefer, scoring the skin of each fillet 3 times before cooking as per the recipe.

See more Lunar New Year recipes