Ingredients (Serves 2)

4 seabass fillets
300g Chinese leaves (pak choi etc), diced
1 Lime, sliced for garnish
Sauce for steamed Seabass:
5 dsp fish sauce
5 dsp fresh lime juice
4 dsp wild honey
100ml water
1 dsp chopped shallots
1 dsp chopped garlic
1 dsp chopped coriander stalk
1 dsp chopped chilli
4 chopped birdseye chilli
(*dsp = dessertspoon)

paleo recipe


  1. Place the Chinese leaves on a bed in a steamer and top with 2 seabass fillets.
  2. Steam the seabass fillets for 8 minutes.
  3. While cooking the sea bass, start to prepare the sauce.
  4. Put fish sauce, lime juice, honey and water into a bowl. Mix well and bring it to a boil, then add shallots, garlic, coriander stalk, chilli and bird eyes chilli and keep to one side.
  5. When the fish has cooked pour the sauce over the fish and garnish with a slice of lime.