Crispy Sichuan Seabass with Satay Noodles

This fiery, aromatic Asian-style dish is full of flavour and best served with sautéed pak choi or tenderstem brocolli.

Serves 2 people.

Recipe courtesy of @hungryhappyfamily

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


  1. Pat the sea bass dry with kitchen roll, and sprinkle half the crushed Sichuan pepper over the fillets with a little sea salt.
  2. 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.
  3. 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.
  4. 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.
  5. Serve the noodles in a serving bowl topped with the remaining crushed Sichuan pepper, chopped coriander, crushed peanuts, black sesame seeds and sliced chilli.
  6. 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.

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