“So How Do YOU Spell Pak Choi?”
Hope you all had fish on Good Friday… I didn’t. BUT, I did on Saturday, and would like to share that home classic with you.
The recipe is one which my mother would make for us, and can be prepared with a variety of fish. I have recently made it with sea bream and basa as cheaper alternatives to the sea bass. You can also use this recipe on a whole fish, which is how it would have been served to me (not fun as a kid who didn’t have full control of chopsticks).
The spring onions, garlic, and ginger are what the fish is cooked with, then the oil and soy sauce are added to create a wonderful aromatic dressing. For this particular recipe, I’ve simply paired it with boiled rice and pak choi which will both benefit from the dressing. Seriously, on its own boiled rice is a rather dull thing but when given the chance to absorb a liquid like this it becomes that much better.
Steaming the fish involves layering it in the tray with the spring onions on the bottom. This not only adds flavour but prevents the fish from sticking to the tray. After the fish comes the garlic and ginger which is placed on the top for reasons to come…
I know it may seem odd showing a wok of oil, but it’s because I want to emphasis the importance of getting the oil to smoking point. It is what will allow the flavours to come out.
The hot oil is poured directly onto the skin of the steamed fish, over the garlic and ginger. This briefly fries them (as can be seen in the left-hand image) and suddenly releases this fragrant aroma. The soy sauce is then added, which adds a bit of saltiness and brings the dish together.
I know it looks simple but trust me when I say it is great way to compliment fish without overpowering it (and it makes your boiled rice taste AMAZING). It is my mother’s preferred method of cooking fish, and I hope you all can give it a go too.
- 3 spring onions -£0.21
- 2 sea bass fillets -£4.00
- 4 cloves of garlic -£0.12
- Thumb-sized piece of ginger -£0.07
- 1½ tbsp oil -£0.03
- 1½ tbsp light soy sauce -£0.06
- Boiled rice and pak choi, to serve ~£1.77
Total cost for 2 servings ~ £6.26 (£3.13 each)
- Place the spring onions on the bottom of a steamer tray, followed by the sea bass fillets. Top the fish with slices of ginger and garlic.
- Place into the steamer and steam for 10-12 minutes, until the fish is cooked.
- Remove the fish with the ginger and garlic and place onto your serving plates.
- Carefully heat a tablespoon of oil in a frying pan/wok until smoking.
- Pour the oil directly onto the fillets. Pour the soy sauce on top afterwards.
- Serve with boiled rice and boiled/steamed pak choi.