Steamed sea bass with ginger, tamari and rice noodles
Delicate sea bass steamed with ginger and tamari over gluten free rice noodles and pak choi.
- Time25 min
- LevelEasy
- Costabout £4.90 a head
Ingredients
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Method
- 1
Cook the noodles following the packet instructions, drain and toss with the sesame oil.
4 min - 2
Put the sea bass skin side up in a steamer over simmering water. Top with the ginger. Steam for 6 minutes until the flesh is opaque.
6 min - 3
Add the pak choi to the steamer for the last 3 minutes.
3 min - 4
Mix the tamari, vinegar and lime juice.
- 5
Pile the noodles and pak choi into bowls, lay the fish on top and spoon over the sauce. Finish with spring onion greens and chilli.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.