Ginger, Garlic & Chilli Seabass
A distinguished culinary classic crafted with authentic techniques and finest ingredients, offering rich depth of flavour and elegant presentation.
Ingredients
- • 3 spring onions (finely chopped)
- • 1/2 chilli (de-seeded & finely chopped)
- • 1 cm ginger (finely chopped)
- • 1 clove garlic (finely chopped)
- • 1/2 small tin bamboo shoots (finely chopped)
- • 1/2 lime (juice of)
- • low calorie cooking spray
- • 2 seabass fillets (de-boned)
- • 6 spring onions (finely chopped)
- • 1 clove of garlic (finely chopped)
- • 1 cm ginger (finely chopped)
- • 1 carrot (finely chopped)
- • 6 mushrooms (quartered)
- • 3 peppers (cut into slices)
- • 1/2 lime (wedged)
- • 1/2 small tin bamboo shoots
- • 2 noodle nests
- • 1 chicken stock pot
- • 2 tbsp soy sauce
- • 1 tbsp rice vinegar (or white wine vinegar with 1/2 tsp sweetener added)
- • 1 tsp granulated sweetener (or any sweetener)
- • 1/2 tsp chilli flakes
- • 150 ml water
Preparation Steps
Preheat your oven to 200°C.
Mist a pan with low calorie cooking spray and fry all the ingredients for the fish (except the fillets) until the ginger and garlic become aromatic.
Place the Seabass fillets in the pan, skin side down and cook until the skin becomes crispy. Place the pan in the oven to cook the fish through.
Boil the kettle and place the noodle nests into a large microwave friendly bowl. Top with the boiling water, cover with clingfilm and cook on high for 3 minutes. Let stand whilst you start cooking the veg.
Mist a wok or high sided pan with low calorie cooking spray and fry half the spring onions, ginger and garlic until the ginger and garlic become aromatic.
Add the rest of the noodle ingredients (except the noodles and 3 spring onions) to the pan and stir well. Let cook for 5 minutes until the carrot begins to soften.
Drain the noodles and add then to the vegetables. Stir well, then add the rest of the spring onions.
Remove the fish from the oven - it should be cooked - but just check. Plate up the noodles and veg, and top with the seabass. Enjoy!