pak choi The plant is an Oriental origin, reminiscent of our greens, but with a slightly bitter taste. It is very commonly found in oriental cooking but with increasing frequency often seen in our markets.
just that coceremos diced steamed and later sprinkled with soy sauce and sesame seeds are delicious, but today I suggest that we do them on side.
INGREDIENTS:
• An bass
• 2 pak choi
• A tablespoon of sesame seeds
• A handful of almonds
• A tablespoon finely chopped parsley
• 4 cloves garlic
· A teaspoon of paprika
· Olive oil, salt and white pepper
PREPARATION: Put
salted water to heat and when it starts to boil pak choi enter you will have previously attached so you can introduce standing:
This will cook before the log is harder. When cooking take 10 minutes, prick the logs with a kebab skewer and see that they lack even a little to be about the tumbáis to finish cooked leaves. Become very fast as the steam cooking has been the doing. When ready, remove and cool with cold water to keep their nice green color. Meanwhile, put a frying pan and toast in her first sesame seeds and almonds after fillets. Remove and set aside. Put a little oil and two cloves of garlic fillet. Brown. When taking color, remove from heat and let cool a little. Incorporate the paprika and stir. Add almonds and sesame.
Drain well and add the pak choi to the pan, turning to coat well in the sauce. Book hot:
Ask the fishmonger to do the bass in our loins. Wash and scaled well. Dry and season. Very petite chop the garlic, put them in a bowl, add the parsley and add a drizzle of olive oil. Mix well and paint the sea bass part that is missing skin with this mixture. Turn on the grill and when hot put it on the backs of sea bass by the side without skin (if you place them skin side, will writhe). After a couple of minutes turn them over and leave another 3 minutes (times will depend on the thickness of the loins). Do not let it dry. Emplate
putting a fillet of sea bass and a pak CKOI for each diner.
Good appetite!
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