Crispy Sichuan Seabass with Satay Noodles
Ingredients and Method
- 2 Seabass, descaled and prepared into 4 boneless fillets
- 250g Cooked Noodles
- 1/2 Pepper, sliced thinly
- 1 Carrot, sliced thinly
- 6 Spring Onions, trimmed and sliced thinly
- 1 tsp Sichuan Peppercorns, crushed
- 1/2 Can of Reduced Fat Coconut Milk
- 2 tbsp Peanut Butter
- 1 tbsp Soy Sauce
- 1 Lime, quartered
- 1 tbsp Sea Salt
- A handful of Coriander, chopped
- A drizzle of Chilli Oil
- 1 Red Chilli, sliced thinly
- 1 tsp Black Sesame Seeds
- 1 tbsp Peanuts, crushed
- Pat the sea bass dry with kitchen roll, and sprinkle half the crushed Sichuan pepper over the fillets with a little sea salt.
- Heat a frying pan on a high heat. Add a drizzle of chilli oil and when sizzling add the fillets skin side down and cook for a few minutes until the flesh is almost white and the skin golden and crispy. Flip gently, squeeze a wedge of lime over the fish and cook for 30 seconds. Set aside skin side up.
- Reduce the heat and in the same pan add the carrot, spring onion and pepper. Stir fry for a minute or two, then whisk in the coconut milk, peanut butter and soy to make a smooth sauce.
- Bubble the sauce for a minute then add the cooked noodles and mix well to coat and heat through. Squeeze a wedge of lime over the noodles.
- Serve the noodles in a serving bowl topped with the remaining crushed Sichuan pepper, chopped coriander, crushed peanuts, black sesame seeds and sliced chilli.
- On a separate platter, serve the fish with your choice of greens, a drizzle of chilli oil, a sprinkling of sliced chilli, chopped coriander and sliced spring onion.