Hoisin Sea Bass with Brown Rice, Mangetout & Pak Choi
Hoisin Sea Bass with Brown Rice, Mangetout & Pak Choi brings Chinese flavour to a plate that delivers 41g of protein for 436 kcal. A reliable weeknight dinner that reheats beautifully for meal prep.
Ingredients
- 140g Sea Bass
- 120g brown rice
- 80g mangetout
- 80g pak choi
- 25g hoisin sauce
- 15g spring onions
- 3g garlic
- pinch of Chinese five-spice
- 40g cucumber
Method
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1
Prep everything first: wash and trim the mangetout and pak choi, then measure out the sauce ingredients.
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2
Simmer the brown rice in plenty of water for 25 minutes until tender, then drain.
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3
Score the sea bass skin, season and pan-fry skin-side down for 3-4 minutes, then flip for 1 minute.
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4
Season with five-spice, then toss in hoisin and garlic over high heat for the last minute until sticky.
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5
Meanwhile, steam or stir-fry the mangetout and pak choi for 3-5 minutes until just tender with a little bite.
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6
Build the plate: brown rice first, then the veg and sea bass, spooning over any remaining sauce. Finish with the cucumber.
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