Sea bass & rice noodles

A speedy mid week dinner or leisurely weekend lunch, these sea bass fillets with rice noodles are a perfect treat. Sea bass is packed with protein and will keep you full for hours. Spring onions and peppers add minerals and vitamins to give a fresh Thai taste.

Ready in just 30 minutes from start to finish.

Nutrition Facts

Servings 2


Amount Per Serving
Calories 527
% Daily Value *
Total Fat 17g27%
Saturated Fat 3g15%
Total Carbohydrate 66g22%
Dietary Fiber 5g20%
Sugars 9g
Protein 29g58%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Prep Time15 mins
Total Time30 mins
Yields2 Servings
Ingredients
 2 handfuls Bamboo shoots raw
 1 Lemon, juiced
 1 pack Noodles to wok
 1 Red pepper deseeded & chopped
 2 Sea bass fillets
 1 tbsp Sesame seed oil
 1 Spring onion chopped
 100 g Sweetcorn
 1 tbsp Tamari
Method
1

Start by heating your sesame oil in a pan. Sprinkle the ginger, chilli, salt, pepper, garlic and chilli over the sea bass, then squeeze over the lime juice. Place the fillets into the pan - skin down - and cook covered on a medium heat, until the skin is crisp and the fish is white and cooked through.

2

In the meantime, heat more sesame oil in a pan and toss in the noodles with the remaining ingredients. Season to taste, adding a drizzle of lime juice if needed.

3

Serve the cooked fish on a bed of warmed noodles.