A delicious seafood dish with light oriental flavours. Use as much of the ingredients as you wish or store some for later. The sea bass is delivered fresh and should be used within 1-2 days of delivery (suitable for home freezing). This recipe could be Vegan Friendly by opting for Tofu instead of Bass. Recommended- Add a tablespoon of honey.
2 x Fillets Sea Bass
1 x packet Yau’s Noodles (VF)
1 x bottle Kikkimon Soy Sauce
1 x red chilli
1 x lump fresh ginger
2 x fresh limes
1 x red/yellow/green pepper
1 x bunch spring onions
1 x bulb fresh garlic
First prepare the vegetables. Peel the ginger and grate it. Deseed and finely slice the red chilli, Deseed and chop the red pepper into thin strips and peel four cloves of garlic. Chop the spring onions into pieces diagonally.
Sea bass - Make 2 or 3 diagonal slashes in the skin of each fillet then season both sides of the fish with salt and black pepper. In a large frying pan, heat some oil (olive or sunflower) and cook the skin side of the sea bass until it is browned and crisp, for 4-5 minutes, before frying the other side for just a minute to cook it through. Remove from the heat, cover and keep in a warm place.
For the chilli and ginger noodles, cook the noodles in boiling water according to the instructions on the packet, usually just for 2 or 3 minutes. Meanwhile, some oil (sesame if you have or any will do) in a wok then add the grated ginger and chilli with the crushed garlic and sliced peppers and lightly stir fry for 2 minutes. Add the spring onions together with the soy sauce and the juice of half of the lime, then toss everything together with the hot noodles for 1 minute. Add honey if desired.
Serve the sea bass on top of a bed of noodles, garnished with a little red chilli or some finely sliced spring onion. Cut the remaining half of lime into two wedges to squeeze over the fish before eating.
*this is only a guide, all cooking appliances may vary*