Crispy white fish with sesame noodles
Wholewheat Noodle Nests, dry
200 g, We used Blue Dragon
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 teaspoons, 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.