Crispy white fish with sesame noodles
Asian-style noodles are the perfect partner for the sea bass in this easy recipe.
Wholewheat Noodle Nests, dry
Sea Bass, Raw
4 fillet(s), medium, (4 x 90g)
1½ inch slice(s), finely chopped
4 portion(s), leaves separated
Calorie controlled cooking spray
1 clove(s), finely chopped
1 teaspoon(s), level
- Cook the noodles to pack instructions, then drain and set aside.
- Pat the sea bass fillets dry with kitchen paper. Heat the oil in a large, non-stick frying pan over a medium-high heat and cook the fish, skin-side down, for 2 minutes, pressing it down with a spatula until the skin is crisp. Gently flip the fish and cook for a further 2 minutes until it starts to flake. Transfer to a warm plate and leave to rest for 5 minutes.
- Meanwhile, mist the frying pan with cooking spray, add the ginger and garlic and fry for 2 minutes. Add the sesame seeds, chilli flakes and pak choi to the pan, and cook for 2 minutes. Add the noodles and cook, stirring, until the noodles are heated through, then stir in the soy sauce. Serve the noodles topped with the sea bass.
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.