Monday, November 23, 2009

Sea Bass With Bok Choy


1 lb of sea bass stake
1 can baby corn
1/4 lbs bok choy
1 close garlic
3 green onions, coarsely chopped
5 Tbsp soy sauce
1 Tsp ginger paste
2 cups of white rice

Please the fish on a plate, salt and rub ginger paste onto both sides. Sprinkle 4 Tbps of soy sauce onto it and flip a couple of times to make sure that both sides are covered. Let it marinate until you prepare the veggies and cook the rice.

Set the rice to cook in your rice cooker.

Steam bok choy for about 10 minutes. Then transfer it to the pan together with baby corn and garlic, and simmer in oil over medium hear for a few minutes. Add green onions and continue to simmer for another minute. Sprinkle 1 Tbsp of soy sauce and salt to taste. The veggies are ready and can be transferred into a serving dish.

In another pan, heat the oil on high, and fry the fish about 4-5 minutes per side, for 1in thick piece. It's a good idea to cover the pan in order to prevent the oil from spraying all over your stove.

Serve the sea bass over rice with bok choy/ baby corn mix on the side.

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Steaming is a healthy way to cook vegetables- it does not only retain flavors and color, but also the nutrients. It is quick and easy with minimal mess.


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