Crispy white fish with sesame noodles
6
Points®
Total time: 40 min • Prep: 25 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Asian-style noodles are the perfect partner for the sea bass in this easy recipe.
Ingredients
Wholewheat noodle nests, dry
4 serving(s)
Sea Bass, Raw
4 fillet(s), medium, (4 x 90g)
Root Ginger
1½ inch slice(s), finely chopped
Sesame Seeds
1 tablespoon(s)
Pak Choi
4 portion(s), leaves separated
Vegetable Oil
½ tablespoon(s)
Calorie controlled cooking spray
4 spray(s)
Garlic
1 clove(s), finely chopped
Chilli flakes
1 teaspoon(s), level
Soy Sauce
1 tablespoon(s)
Instructions
1
Cook the noodles to pack instructions, then drain and set aside.
2
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.
3
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.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.