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Sea Bass, Pak Choi & Szechuan Sauce

Sea Bass, Pak Choi & Szechuan Sauce

Rating
4.5rating out of 5

(1154 reviews from our customers)

Prep Time

25 min

Cuisine

Chinese

This quick wholewheat noodle stir-fry with pak choi is served over a fiery Szechuan-inspired red sauce. Topped with beautiful sea bass fillet and a sprinkling of toasted sesame seeds. Chin-easy!

Prep Time

25 min

Cuisine

Chinese

What is Gousto all about?

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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
garlic-clove
3 garlic cloves
fresh-ginger
15g fresh root ginger
Soy-sauce-sachet
32ml soy sauce †
Spring-onion
4 spring onions
cider-vinegar
2 tbsp apple cider vinegar †
tomato paste 3.18
1 tbsp tomato paste †
Pak-choi
250g pak choi
chilli flakes 3.18
1 tsp dried chilli flakes
Sea Bass fillets
2 sea bass fillets †
Wheat-noodle-nests-(1)
2 wheat noodle nests †
Sesame-seeds
5g toasted sesame seeds †
honey-pot
25g honey
You Will Need
Pepper, salt, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 garlic clove
  • 15g fresh root ginger
  • 1 soy sauce sachet (8g)<span class="strong">†</span>
  • 1 spring onion
  • 2 tbsp apple cider vinegar<span class="strong">†</span>
  • 1 tbsp tomato paste<span class="strong">†</span>
  • 200g pak choi
  • 1 tsp dried chilli flakes
  • 2 x 85g sea bass fillets<span class="strong">†</span>
  • 2 wholewheat noodle nests<span class="strong">†</span>
  • 5g toasted sesame seeds<span class="strong">†</span>
  • 1 honey pot (25g)
Typical Values per 100g per serving
Energy 597 kJ
142 kcal
1753 kJ
417 kcal
Fat
of which saturates
3.6 g
0.8 g
10.6 g
2.3 g
Carbohydrate
of which sugars
17 g
4.6 g
49.9 g
13.6 g
Fibre 2.4 g 7.1 g
Protein 9.9 g 29 g
Salt 0.95 g 2.78 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 garlic clove
garlic
15g fresh root ginger
Ginger (100%) Keep the Ginger chilled.
1 soy sauce sachet (8g)
water, soya bean, wheat (gluten), salt, alcohol (ethanol)
1 spring onion
spring onion
2 tbsp apple cider vinegar
cider vinegar, metabisulphite (sulphites)
1 tbsp tomato paste
tomatoes (sulphites)
200g pak choi
pak choi
1 tsp dried chilli flakes
dried chilli flakes
2 x 85g sea bass fillets
sea bass (fish)100%
2 wholewheat noodle nests
wholemeal flour (gluten) (47%), wheat flour (wheat flour (gluten), calcium carbonate, iron, niacin, thiamin), salt, firming agent: (potassium carbonate, sodium carbonate). May contain egg.
5g toasted sesame seeds
sesame seeds
1 honey pot (25g)
blossom honey
Allergens
  • Allergens highlighted by † (gluten, soya, sulphites, fish, sesame)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Sea Bass, Pak Choi & Szechuan Sauce

Boil a kettle

Add the wholewheat noodles to a pot and cover them with boiled water until they're fully submerged

Bring to the boil over a high heat and cook for 5-7 min until they're tender with a slight bite, then drain 

Tip: dress the drained noodles with a splash of vegetable oil to stop them from sticking together

2 Sea Bass, Pak Choi & Szechuan Sauce

Meanwhile, peel and finely chop (or grate) the garlic 

Peel (scrape the skin off with a teaspoon) and finely chop (or grate) the ginger

Trim, then chop each spring onion in half

Cut the pak choi in half, separating the white base and green tops

 

3 Sea Bass, Pak Choi & Szechuan Sauce

Set the drained noodles aside and return the pot to a medium heat with a drizzle of vegetable oil (no need to give it a rinse!)

Once hot, add the chopped garlic and ginger and cook for 2 min or until fragrant 

 

4 Sea Bass, Pak Choi & Szechuan Sauce

Add the apple cider vinegar, tomato paste, honey, soy sauce and chilli flakes (Can't handle the heat? Go easy!) and cook for 1 min

Add a splash of water to loosen the sauce and season with a generous grind of black pepper 

Remove the pot from the heat and set aside – this is your Szechuan sauce 

5 Sea Bass, Pak Choi & Szechuan Sauce

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat

Pat the sea bass fillets dry and season the skin generously with salt

Once hot, add the sea bass, skin-side down and cook for 4 min, then flip and cook for 1 min further

Tip: try not to move the sea bass around the pan, as this will prevent it from crisping up

6 Sea Bass, Pak Choi & Szechuan Sauce

Meanwhile, heat a second large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat

Once hot, tear the white pak choi up into the pan, then add the chopped spring onion with a generous pinch of salt and cook for 2 min

7 Sea Bass, Pak Choi & Szechuan Sauce

Add the drained noodles and green pak choi tops and cook for 2 min further

8

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Spoon the Szechuan sauce onto plates and top with the stir-fried noodles

Top with the sea bass fillets and garnish with the toasted sesame seeds

Enjoy!

 

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