Crispy barramundi with sesame noodles
Soba noodles, dry
360 g, (4 x 90g) skin on
1 tbs, 5cm piece, finely chopped
4 baby, leaves separated
1 clove(s), finely chopped
Dried chilli flakes
1 x 3 second spray(s)
- Cook noodles following packet instructions, then drain and set aside.
- Pat fish dry with paper towel. Heat oil in a large, non-stick frying pan over medium-high heat. Cook fish, skin-side down, for 2 minutes, pressing it down with a spatula until skin is crisp. Gently flip fish and cook for a further 2 minutes or until it starts to flake. Transfer to a warm plate and leave to rest for 5 minutes.
- Meanwhile, lightly spray same pan with oil. Cook ginger and garlic for 2 minutes. Add sesame seeds, chilli and pak choi, and cook for 2 minutes. Add noodles and stir-fry until noodles are heated through. Stir in soy. Serve noodles topped with fish.