This Korean Sea Bass was so delicious and light. If you’re struggling with trying to eat healthy in January, you really should give this a go. It is so filled with flavour and really low in fat. Try replacing the white rice with brown for extra fibre.
This recipe is inspired by Judy Joo who served the fish with ribbons of courgette made with a vegetable peeler. It looked so easy but, weirdly, I couldn’t find any courgettes when shopping for this meal, so I used Pak Choi. You should have no problem finding any of these ingredients, even the courgette and mirin (rice wine) are usually available from supermarkets, but the gochugaru could be tricky. You might need to find an Asian supermarket or else buy it online, like I do. If you don’t want to do either I would either then leave it out or replace it with half the quantity of cayenne pepper. Gochugaru is not as hot as cayenne but it packs so much flavour that it really is worth getting.
Because this Korean Sea Bass is steamed, it really locks in the flavour without adding any extra fat. Boiling any food in water loses flavour and nutrients to the water and roasting or frying would need some added oil or fat to reduce burning. Steaming is definitely the way to go to keep the flavour in and the calories down.
- 2 heads of pak choi, leaves separated
- 3 cloves of garlic, finely sliced
- 15g ginger peeled and sliced julienne
- 5 anchovy fillets, chopped
- 2 tbsp mirin (rice wine)
- 1 tbsp olive oil
- 3 tbsp soy sauce
- 3 tbsp mirin
- 15g ginger, sliced julienne
- 2 cloves of garlic, finely sliced
- 1 tsp sugar
- 1 tsp gochugaru (Korean chillies powder)
- 100g unpeeled ginger, coarsely chopped
- 1 bulb of garlic, broken into cloves, peeled and coarsely chopped
- 2 sea bass fillets, skin on
- 2 tsp mirin
- 2 pinches of sea salt flakes
- Cover the bottom of a steamer with the chopped ginger and garlic. Score the sea bass fillets, drizzle a teaspoon of mirin onto each, add a pinch of sea salt flakes and place skin-side up onto the ginger and garlic in the steamer.
- Place the steamer over a pot of boiling water for 15 minutes, adding a bag of boil-in-the-bag rice to the boiling water after 5 minutes to cook for the remaining 10 minutes.
- As soon as the fish goes on to steam, combine all the sauce ingredients in a small saucepan and place over a low heat.
- Combine all the Pak choi ingredients except the olive oil in a bowl.
- Heat the olive oil in a frying pan and add all other ingredients with about 7 minutes left of cooking for the fish. Stir fry until cooked tender and serve.