What you’ll Need

- A whole gutted and descaled sea bass
-2 x Asiatique Butter cubes
- Drizzle of Soy sauce
- 2 x whole bok choi
- Salt & pepper

Method of preparation and cooking

Take the whole fish and place onto a large piece of tin foil, which has sufficient space to fold up the fish into a parcel for cooking in the oven. Now season inside the fish with a good amount of salt and pepper. Then make small slights along the presentation side of the fish, before gently and evenly rubbing in the Asiatique butter cubes. Once evenly coated, season the outside of the fish with salt and pepper and a drizzle of soy sauce, before folding up the tin foil into a parcel, placing onto a baking tray and into the middle shelf of an oven heated to 200/ gas mark six. Allow this to cook for 30-40 minutes, before taking out and serving. Ten minutes before the fish is ready to take out, cut your bok choi length ways to leave four halved slices, cut away the bottom root, like a normal cabbage and transfer to your steamer (if boiling in normal water, do not cook for more than 5 minutes). Lightly season with salt and steam for 6 minutes. Finally take the fish and carefully open the foil, before placing the whole fish on a large serving plate, dressed with the bok choi and lastly evenly spoon over the excess stock and butter sauce left in the foil over both fish and vegetable.

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