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Alright, don’t linger, let’s plan this sea bass on a bed of pak choy & quinoa with lemon sauce 420 calories formula with 16 materials which are absolutely easy to obtain, and we have to process them at the very least through 7 methods. You should shell out a while on this, so the resulting food could be perfect.
Ingredients requirements for Sea bass on a bed of pak Choy & quinoa with lemon sauce 420 calories:
- Need of Quinoa
- Give 60 grams - dry quinoa
- Prepare 170 ml hot water
- Prepare for Main
- Give 128 grams of Pak choy washed
- Provide 1 piece sea bass
- You need 1 bit ginger powder
- Provide 1 for bit chilli powder
- Require Sauce
- Prepare 160 ml of hot water
- Provide 1 for knorr vegetable stock cube
- Give 40 ml fresh lemon juice I used 1 lemon
- Give 2 - zests of lemons
- Need 17 grams for sugar I used half spoon to keep calories down
- You need 11 grams for cornflour
- Need 18 ml for cold water
The slightly salty, sweet, spicy sour sauce blends with the charred and light fish atop a smooth and soft bed of sesame spinach. Don't be turned off by the long ingredient list. This seared sea bass dish is something I concocted recently. Remove mushrooms and reserve for another use (or you can saute them and serve them alongside the bok choy!).
Sea bass on a bed of pak Choy & quinoa with lemon sauce 420 calories process:
- Brown quinoa for 5 minutes on medium heat for 5 minutes then add the hot water.
- Stir, cover & reduce heat & simmer for 20 minutes until most of the water has absorbed. Remove from the heat & set aside.
- 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.
- Put hot water & veg stock cube in a pan & bring to the boil. Add the lemon juice, sugar & zest & return to the boil.
- Blend the cornflour and cold water to a paste then add to the pan and blend & stir until thick.
- 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.
- Enjoy 👍
Your choice of fillet sea bass, salmon or jumbo prawn on bed of PAK CHOY and topped with exotic tamarind sauce. Finest aromatic duck breast OR duck leg on bed of pak choy. Dressed with exotic tamarind sauce cashew nut, deep fried shallots and coriander. This simple but tasty recipe calls for sea bass fillets to be marinated in sake, mirin, soy sauce, and miso paste before being broiled. This recipe is as close as I can get to tasting like the restaurants.
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