Recipe: Sea Bass with Sweet Chilli Veg and Noodles

This is a gorgeously simple dish which takes less than 15 minutes to go from fridge to plate, making it perfect for a week night meal. It’s damn tasty too.

Serves 2

What you need:

  • 1 red pepper
  • 1 yellow pepper
  • 1 red onion
  • 1 carrot
  • 4 tsp sesame oil
  • 2 cloves garlic, minced
  •  1 tsp finely chopped ginger
  • 4 tsp soy sauce
  • 3 tbsp sweet chilli sauce
  • 2 tbsp water
  • 1 tbsp light olive oil
  • 2 boneless sea bass fillets
  • 2 nests of dried egg noodles

What you do:

  1. Start by thinly slicing both peppers, thinly slice your onion into half moons and shave delicate strips off the carrot using a vegetable peeler.
  2. In a wok, heat three teaspoons of the sesame oil and stir fry the garlic and ginger for a minute until your entire kitchen smells heavenly. Add your brightly coloured vegetables and cook them over a medium heat, stirring frequently. This isn’t a stir fry, so although you don’t want the veg overcooked, you also need them to soften enough so they start to become sweet and sticky. This should take about 5 minutes.
  3. Meanwhile, heat the olive oil in a frying pan until it is very hot, then carefully place the sea bass fillets into the pan, skin side down, and press down with a fish slice for a minute or two to ensure the skin goes gloriously crisp. Cook the sea bass for about three minutes per side, it should be wonderfully soft and flaky when it is cooked with a nice crunchy skin.
  4. Whilst all this is going on, cook your noodles according to the instructions on the packet, and once cooked, drain well and toss with the remaining teaspoon of sesame oil and 1 tsp of soy sauce.
  5. Go back to your veg and add the other three teaspoons of soy sauce, the sweet chilli sauce and the water and bubble for a minute until you achieve a shiny, sticky sauce. You can add more water if it’s all a bit gloopy.
  6. Plate up your noodles first, top with the sticky vegetables in their sweet chilli sauce, then place your sea bass fillet on top, drizzling over another few drops of sesame oil to finish. Some finely sliced spring onions or coriander leaves would be lovely as a finishing touch. I, sadly, did not have either in my fridge.

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Number of Injuries: 1 – along with my carrot shavings, I treated myself to some added protein with a thin slither of thumb. Yummy!

Washing Up Score: 6/10 – a wok, a pan, a saucepan, a colander…all large, bulky items that can’t be easily hidden and must therefore be seen to swiftly. Bore.

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