Sea bass on a bed of pak Choy & quinoa with lemon s

Name: Sea bass on a bed of pak Choy & quinoa with lemon sauce 420 calories
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 60 grams dry quinoa; 170 ml hot water; 128 grams Pak choy washed; 1 piece sea bass; 1 bit ginger powder; 1 bit chilli powder; 160 ml hot water; 1 knorr vegetable stock cube; 40 ml fresh lemon juice I used 1 lemon; 2 zests of lemons; 17 grams sugar I used half spoon to keep calories down; 11 grams cornflour; 18 ml cold water

Servings: persons

60 grams dry quinoa
170 ml hot water
128 grams Pak choy washed
1 piece sea bass
1 bit ginger powder
1 bit chilli powder
160 ml hot water
1 knorr vegetable stock cube
40 ml fresh lemon juice I used 1 lemon
2 zests of lemons
17 grams sugar I used half spoon to keep calories down
11 grams cornflour
18 ml cold water

1
Brown quinoa for 5 minutes on medium heat for 5 minutes then add the hot water.
2
Stir, cover & reduce heat & simmer for 20 minutes until most of the water has absorbed.
3
Remove from the heat & set aside.
4
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.
5
Don't overcook or pak choy goes soggy.
6
Put hot water & veg stock cube in a pan & bring to the boil.
7
Add the lemon juice, sugar & zest & return to the boil.
8
Blend the cornflour and cold water to a paste then add to the pan and blend & stir until thick.
9
Put pak choy & fish on a plate, add the quinoa around the fish over the pak choc then pour on the sauce.
10
I used it all but you can use as much as you like.
11
Enjoy '

kcal

Calories

Carbs

Protein

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
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: 60 grams dry quinoa, 170 ml hot water, 128 grams Pak choy washed, 1 piece sea bass, and more.

Yes, Sea bass on a bed of pak Choy & quinoa with lemon sauce 420 calories falls under the Vegetarian 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!

Sea bass on a bed of pak Choy & quinoa with lemon sauce 420 calories

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions