Agave and soy glazed sea bass with Asian greens rec

Name: Agave and soy glazed sea bass with Asian greens recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup vegetable oil; 1 x 2cm piece ginger, sliced; 1 garlic clove, sliced; 250 g (8.8oz) mixed greens: pak choi (bok choy), sprouting broccoli, kale (trimmed and halved if large); 2 tbsp stock (or water); 1 drizzle sesame oil; 1 drizzle soy sauce; 6 tbsp soy sauce; 3 tbsp Agave syrup; 3 tsp rice vinegar; 1.5 tbsp cold water; 1.5 tsp corn flour; 4 x 135-150g sea bass fillets

Servings: persons

1 cup vegetable oil
1 x 2cm piece ginger, sliced
1 garlic clove, sliced
250 g (8.8oz) mixed greens: pak choi (bok choy), sprouting broccoli, kale (trimmed and halved if large)
2 tbsp stock (or water)
1 drizzle sesame oil
1 drizzle soy sauce
6 tbsp soy sauce
3 tbsp Agave syrup
3 tsp rice vinegar
1.5 tbsp cold water
1.5 tsp corn flour
4 x 135-150g sea bass fillets

1
Mix soy sauce, Agave syrup and rice vinegar in a small saucepan.
2
Mix the water and corn flour in small bowl until smooth.
3
Add to soy sauce mixture.
4
Stir mixture over medium heat until glaze boils and thickens slightly, this should take about 2 minutes.
5
Remove from heat.
6
Cool glaze to room temperature.
7
Preheat oven to 220C.
8
Arrange fish on a small non-stick baking sheet then brush with some of glaze.
9
Bake until opaque in centre of the oven for about 15 minutes.
10
Remove from oven.
11
Bring remaining glaze to boil and spoon glaze over fish.
12
Heat a little oil in a wok or large frying pan and add the ginger, chilli and garlic and cook for 1 minute.
13
Throw in the thicker stemmed greens and cook for a minute, add the rest of the greens and the stock and put a lid on.
14
Cook for 2 minutes or until tender then take off the lid and add a splash each of sesame oil and soy sauce.
15
Taste and add more if you like then serve with the Agave syrup glazed sea bass.

863

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup vegetable oil, 1 x 2cm piece ginger, sliced, 1 garlic clove, sliced, 250 g (8.8oz) mixed greens: pak choi (bok choy), sprouting broccoli, kale (trimmed and halved if large), and more.

Yes, Agave and soy glazed sea bass with Asian greens recipe falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Agave and soy glazed sea bass with Asian greens recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions