Sea bass with shiitake, ginger and pak choi

Name: Sea bass with shiitake, ginger and pak choi
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Chinese
Ingredients: 250g pack pak choi, trimmed, leaves separated; 520g pack Fish Said Fred 2 whole sea bass; ½ tsp fine sea salt; 70g Tesco Finest shiitake mushrooms, stalks discarded, caps sliced into 5mm slices; 15g piece fresh ginger, peeled and sliced into very thin matchsticks; 2 spring onions, trimmed and thinly sliced on an angle; 1 mild red chilli, halved, deseeded and thinly sliced on an angle; 2 tbsp groundnut or sunflower oil; steamed jasmine rice (optional); 60ml Tesco Finest chicken stock or water; 2 tsp sesame oil; 1 tbsp Shaoxing rice wine or dry sherry; 2 tbsp reduced-salt soy sauce; 2 tsp light brown soft sugar

Instructions

Prep:15minCook:20min

'Fish is commonly served during the Lunar New Year because of its association with prosperity and abundance', explains Malaysian-Australian chef and author, Helen Goh. Her sea bass recipe includes the hot oil 'treatment', which serves to firm up the flesh of the fish. This dish is great as part of a feast for Lunar New Year celebrations.

Updated at: Wed, 29 Oct 2025 17:24:15 GMT