Steamed Sea Bass with Pac Choi, Soy, Ginger and Chilli Dressing

Recipe courtesy of Gary Mann, Chef Manager of Aramark, Ninian South, Aberdeen (Serves 4)&


4 fresh fillets of sea bass
2 pak choi 1/2 each sliced lengthways
Light soy sauce
1 sliced fresh red chilli
1 garlic clove crushed and chopped
1 inch piece of fresh ginger grated
25 ml groundnut oil  


  • Steam sea bass for 3 minutes after first minute add pak choi
  • Whisk ground nut oil, light soya sauce,  chilli, garlic and ginger
  • Once pak choi and sea bass are done dress on plate and drizzle over dressing