Cantonese Sea Bass with Bok Choy

This easy Chinese-inspired dish is the ideal summer dinner. We've got baked sea bass with caramelized bok choy, spring onions, ginger and cilantro, all drizzled with savory sauce made with tamari, ginger and sesame oil. It's a recipe that is naturally low in carbs, high in protein and potassium, plus it's packed full of flavor!

You can optionally serve this dish with some cauliflower rice or palmini rice, or add more bok choy (pak choi), which is ultra low in carbs, if needed.

We're using sea bass although you can use sea bream instead. If you're using fillets instead of whole fish, make sure to reduce the baking time by about half and bake the fillets skin side up to allow the skin to crisp up.

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Step-by-step

1. Preheat the oven to 180 °C/ 355 °F (fan assisted), or 200 °C/ 400 °F (conventional). Pat the fish dry with paper towel. Rub the fish outside and inside with a pinch of sea salt, black pepper and the rice wine and a tablespoon of olive oil. Place in a lined baking tray and bake for 20 to 25 minutes (or half the time if using fillets).
   Note: One whole sea bass (about 300 g/ 10.6 oz) will yield about 65% meat (200 g/ 7.1 oz) - the edible parts after removing bones. Use fish that is about 300 g/ 10.6 oz each. If using fillets instead of whole fish, use about 200 g/ 7.1 oz per serving.

   

2. Meanwhile, cut the bok choy in half. Peel the ginger and grate or slice thinly. Place the ginger, tamari sauce (or coconut aminos) and water into a saucepan. Bring to a boil and cook until reduced by half, for 3-5 minutes. Take off the heat, stir in the sesame oil and set aside.
   Note: Optionally, you can stir in 1-2 teaspoons of Allulose syrup or granular Allulose or Erythritol.

   

3. Grease a skillet with a tablespoon of olive oil. Add the bok choy (pak choi) halves, cut side down, and cook on high for 1-2 minutes. Using tongs, turn the bok choy halves and cook for another minute. Take off the heat and set aside.

   

4. When the fish is done, remove the tray from the oven.

   

5. To serve, place the bok choy on a plate and top with the baked fish. Pour the hot sauce over the fish and bok choy and scatter with chopped spring onions. Drizzle with the remaining 2 tablespoons of olive oil, garnish with cilantro, and serve.

6. This meal is best served fresh but it can be stored in the fridge for up to a day.

   

Recipe

Cantonese Sea Bass with Bok Choy

★★★★★4.9 (7 ratings)

Chinese inspired fish with greens, ginger and spring onion. This is a tasty summer dish that's naturally low ...

Hands on

10m

Overall

30m

Servings

2

5.3 g

Net carbs

42.3 g

Protein

37.1 g

Fat

540

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings

US + metricMetricUS

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Ingredients makes 2 servings

• 2 whole sea bass or sea bream (600 g/ 1.3 lb)
• 4 tbsp extra virgin olive oil, divided (60 ml/ 2 fl oz)
• pinch of sea salt and black pepper
• 1 tbsp shaoxing rice wine (15 ml)
• 4 small heads of bok choy (240 g/ 8.5 oz)
• 1 thumb-size piece ginger, finely sliced (15 g/ 0.5 oz)
• 2 tbsp tamari sauce or coconut aminos (30 ml)
• 2 tbsp water (30 ml)
• 1 tsp toasted sesame oil
• Optional: 1-2 tsp Allulose syrup
• 4 medium spring onions, sliced (60 g/ 2.1 oz)
• fresh cilantro for garnish

Instructions

1. Preheat the oven to 180 °C/ 355 °F (fan assisted), or 200 °C/ 400 °F (conventional). Pat the fish dry with paper towel. Rub the fish outside and inside with a pinch of sea salt, black pepper and the rice wine and a tablespoon of olive oil. Place in a lined baking tray and bake for 20 to 25 minutes (or half the time if using fillets).
   Note: One whole sea bass (about 300 g/ 10.6 oz) will yield about 65% meat (200 g/ 7.1 oz) - the edible parts after removing bones. Use fish that is about 300 g/ 10.6 oz each. If using fillets instead of whole fish, use about 200 g/ 7.1 oz per serving.

2. Meanwhile, cut the bok choy in half. Peel the ginger and grate or slice thinly. Place the ginger, tamari sauce (or coconut aminos) and water into a saucepan. Bring to a boil and cook until reduced by half, for 3-5 minutes. Take off the heat, stir in the sesame oil and set aside.
   Note: Optionally, you can stir in 1-2 teaspoons of Allulose syrup or granular Allulose or Erythritol.

3. Grease a skillet with a tablespoon of olive oil. Add the bok choy (pak choi) halves, cut side down, and cook on high for 1-2 minutes. Using tongs, turn the bok choy halves and cook for another minute. Take off the heat and set aside.

4. When the fish is done, remove the tray from the oven.

5. To serve, place the bok choy on a plate and top with the baked fish. Pour the hot sauce over the fish and bok choy and scatter with chopped spring onions. Drizzle with the remaining 2 tablespoons of olive oil, garnish with cilantro, and serve.

6. This meal is best served fresh but it can be stored in the fridge for up to a day.

Nutrition per serving, 1 whole fish + greens

Carbs 4%Protein 32%Fat 64% of calories

Net carbs

5.3 g

Total carbs

7.7 g

Fiber

2.5 g

Sugars

2.8 g

Protein

42.3 g

Fat

37.1 g

Saturated fat

5.7 g

Calories

540 kcal

Sodium

1,310 mg · 57% RDA

Magnesium

101 mg · 25.2% RDA

Potassium

1,193 mg · 59.7% EMR

Nutrition by ingredient

Per 1 whole fish + greens	Net carbs	Protein	Fat	kcal
Sea bass, raw	0 g	37.7 g	7.4 g	228
Olive oil, extra virgin	0 g	0 g	27 g	239
Salt, sea salt	0 g	0 g	0 g	0
Pepper, black, spices	0 g	0 g	0 g	0
Tesco Shaoxing Rice Wine 150Ml (TESCO)	0.3 g	0.1 g	0 g	10
Bok choy (pak-choi) cabbage, fresh	1.4 g	1.8 g	0.2 g	16
Ginger root, fresh	1.2 g	0.1 g	0.1 g	6
Tamari sauce (gluten-free soy sauce)	0.9 g	1.9 g	0 g	11
Water, still	0 g	0 g	0 g	0
Sesame oil, toasted	0 g	0 g	2.3 g	20
Onions, spring or scallions (includes tops and bulb), raw	1.4 g	0.5 g	0.1 g	10
Coriander (cilantro), fresh	0 g	0.1 g	0 g	1
Total	5.3 g	42.3 g	37.1 g	540

Serving size 1 whole fish + greens

• Gluten free
• Dairy free
• Nut free
• Nightshade free
• Pork free
• Avocado free
• Coconut free
• Shellfish free
• Beef free
• Pescatarian
• Low FODMAP