60 g (2 1/4 oz) pak choi, shredded
40 g (1 1/2 oz) shiitake mushrooms, sliced
40 g (1 1/2 oz) oyster mushrooms, torn
20 g (3/4 oz) spring onion, finely sliced
1 tsp finely grated root ginger
1 tbsp finely sliced lemon grass
2 x 90 g (2 x 3 1/4 oz) sea bass fillets, skinned and boned
10 g (1/4 oz) sesame seeds, toasted
40 g (1 1/2 oz) shiitake mushrooms, sliced
40 g (1 1/2 oz) oyster mushrooms, torn
20 g (3/4 oz) spring onion, finely sliced
1 tsp finely grated root ginger
1 tbsp finely sliced lemon grass
2 x 90 g (2 x 3 1/4 oz) sea bass fillets, skinned and boned
10 g (1/4 oz) sesame seeds, toasted
for the sweet and sour sauce
90 ml (3 fl oz) unsweetened pineapple juice
1 tbsp sugar
1 tbsp) red wine vinegar
2 star anise, crushed
90 ml (3 fl oz) tomato juice
1 tbsp cornflour, blended with a little cold water
1 tbsp sugar
1 tbsp) red wine vinegar
2 star anise, crushed
90 ml (3 fl oz) tomato juice
1 tbsp cornflour, blended with a little cold water
method
1. Preheat the oven to 200°C/400°F/Gas Mark 6. Cut 2 x 38 cm (15 inch) squares of greaseproof paper and 2 of the same size aluminium foil squares.
2. To make the sauce, heat the pineapple juice, sugar, red wine vinegar, star anise and tomato juice, simmer for 1 - 2 minutes then thicken with the cornflour and water mixture, whisking continuously, then pass through a fine sieve into a small bowl to cool.
3. In a separate large bowl mix together the pak choi, beansprouts, mushrooms and spring onions, then add the ginger and lemon grass. Toss all the ingredients together.
4. Put a square of greaseproof paper on top of a square of foil and fold into a triangle. Open up and place half the vegetable mix into the centre, pour half the sweet and sour sauce over the vegetables and place the sea bass on top. Sprinkle with a few sesame seeds. Close the triangle over the mixture and, starting at the top, fold the right corner and crumple the edges together to form an airtight triangular bag. Repeat to make the second bag.
5. Place onto a baking tray and cook in the oven for 10 minutes until the foil bags puff with steam. To serve, place on individual plates and snip open at the table so that you can enjoy the wonderful aromas as the bag is opened.
2. To make the sauce, heat the pineapple juice, sugar, red wine vinegar, star anise and tomato juice, simmer for 1 - 2 minutes then thicken with the cornflour and water mixture, whisking continuously, then pass through a fine sieve into a small bowl to cool.
3. In a separate large bowl mix together the pak choi, beansprouts, mushrooms and spring onions, then add the ginger and lemon grass. Toss all the ingredients together.
4. Put a square of greaseproof paper on top of a square of foil and fold into a triangle. Open up and place half the vegetable mix into the centre, pour half the sweet and sour sauce over the vegetables and place the sea bass on top. Sprinkle with a few sesame seeds. Close the triangle over the mixture and, starting at the top, fold the right corner and crumple the edges together to form an airtight triangular bag. Repeat to make the second bag.
5. Place onto a baking tray and cook in the oven for 10 minutes until the foil bags puff with steam. To serve, place on individual plates and snip open at the table so that you can enjoy the wonderful aromas as the bag is opened.
serving amount
serves 2
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