Chinese sea bass with pak choi

Jessica Fox uses bamboo shoots and water chestnuts to add crunch to tender steamed fillets of fish
Chinese sea bass with pak choi
  • Rating:
  • Serves: 6 (as part of a Chinese meal)
  • Cook Time: 10 minutes
  • Prep Time: 15 minutes
  • Effort: easy


  • 1 small piece ginger, peeled and sliced
  • 2 cloves garlic, finely sliced
  • 3 spring onions, finely sliced
  • 1 red chilli, seeds removed, finely sliced
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 splash sherry
  • 75 g bamboo shoots
  • 75 g water chestnuts
  • 2 fillets sea bass
  • 2 heads pak choi
  • steamed or boiled rice, to serve


1. Mix the ginger, garlic, spring onions, chilli, soy sauce, sesame oil and sherry together in a bowl.

2. Loosely line the bottom tier of a bamboo steamer with foil. Lay the fish skin-side up on the foil and scatter over the bamboo shoots and water chestnuts. Spoon the soy sauce mixture over the fish and vegetables.

3. Place the steamer in a wok with a little water boiling in the bottom. Cook for 6-8 minutes in total, adding the pak choi (which you have placed in the other layer of the steamer) half way through cooking. It is ready when the pak choi has wilted and the fish is just cooked through.

4. Carefully lift the fish from the steamer and place on a serving dish. Spoon the bamboo shoots and water chestnuts over the fish and drizzle with the cooking juices. Serve with the pak choi and rice.

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