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Crispy fish with sesame noodles

Crispy barramundi with sesame noodles

6
Points®
Total Time
40 min
Prep
25 min
Cook
15 min
Serves
4
Difficulty
Easy

Ingredients

Soba noodles, dry

180 g

Barramundi, raw

360 g, (4 x 90g) skin on

Fresh ginger

1 tbs, 5cm piece, finely chopped

Sesame seeds

1 tbs

Pak choy

4 baby, leaves separated

Canola oil

2 tsp

Garlic

1 clove(s), finely chopped

Dried chilli flakes

1 tsp

Soy sauce

1 tbs

Oil spray

1 x 3 second spray(s)

Instructions

  1. Cook noodles following packet instructions, then drain and set aside.
  2. 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.
  3. 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.

Notes

TIP: Cooking the fish with the skin on adds flavour and helps stop the delicate fillets from falling apart. Don’t move the fish around once it’s in the pan – you only need to turn it once.

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