Grilled Sea Bass with Pak Choi and Cashews
Spring is here, the clocks are going forward very soon and suddenly people are thinking about their 'summer bodies'... Full of protein and low in carbs, this is a hearty meal which will keep you satisfied and fuel your workouts.
The stir-fry itself is very simple with pak choi and cashew nuts as the stars. The sauce is a mixture of soy, honey, chilli and garlic - the perfect balance of flavours. I have said this serves one hungry person so if you wanted to lower the calories, I would just remove one of the sea bass fillets.
Grilled Sea Bass with Pak Choi and Cashews
Well the fish is cooking, melt the coconut oil in a large frying pan or wok over high heat. Add the pak choi and stir-fry for a few minutes. Add the spring onions and garlic and stir-fry for a further couple of minutes. Take the pan off the heat and carefully pour in 2 tablespoons of water (it might spit and bubble so watch out).
When the pan has calmed down, place it back over the heat and keep stir-frying in for another two minutes until the water has pretty much evaporated. Add the cashew nuts along with the other ingredients, mixing everything together. Remove the pan from the heat, transfer the veg to a plate and top with the grilled sea bass.
The stir-fry itself is very simple with pak choi and cashew nuts as the stars. The sauce is a mixture of soy, honey, chilli and garlic - the perfect balance of flavours. I have said this serves one hungry person so if you wanted to lower the calories, I would just remove one of the sea bass fillets.
Serves 1 hungry person
oil
2 sea bass fillets, skin on
½ tbsp coconut oil
2 pak choi, quartered lengthways
2 spring onions, finely sliced
1 clove garlic, finely sliced
40g cashews
1 tbsp light soy sauce
1 tsp sesame seeds
1 tsp chilli flakes
1 tsp honey
sea salt and freshly ground black pepper
Preheat the grill to maximum. Lay the fish fillets on a baking tray lined with baking parchment, drizzle with olive oil and season with a little salt and pepper. Grill the fillets for about seven minutes on the skin side. Then turn off the grill and leave the fillets to keep warm until you’re ready to eat.
Well the fish is cooking, melt the coconut oil in a large frying pan or wok over high heat. Add the pak choi and stir-fry for a few minutes. Add the spring onions and garlic and stir-fry for a further couple of minutes. Take the pan off the heat and carefully pour in 2 tablespoons of water (it might spit and bubble so watch out).
When the pan has calmed down, place it back over the heat and keep stir-frying in for another two minutes until the water has pretty much evaporated. Add the cashew nuts along with the other ingredients, mixing everything together. Remove the pan from the heat, transfer the veg to a plate and top with the grilled sea bass.
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