Sea bass with udon noodles
Preparation time: 10 minutes
Cooking time: 15 minutes
4 sea bass fillets
1 tbsp olive oil
250g (9oz) udon noodles
For the broth:
1 tbsp sunflower oil
1 bunch spring onions, sliced
4 garlic cloves, sliced
1 tbsp grated ginger
1 red chilli, deseeded and chopped
400ml (14fl oz) can coconut milk
150ml (5fl oz) vegetable stock
150g (5oz) tenderstem broccoli, sliced
2 heads pak choi, quartered lengthways
150g (5oz) sugar snaps
Juice of 1 lime, plus lime wedges for serving
1 tbsp fish sauce
6 tbsp chopped fresh coriander
A good handful of fresh basil, roughly torn
1 Drizzle the sea bass with the olive oil, season well and set to one side. Cook the noodles according to the pack instructions, drain and refresh and set to one side.
2 Heat the sunflower oil in a large saucepan, add half the sliced spring onions, the sliced garlic cloves, grated ginger and chopped chilli and cook gently for a minute or so, taking care not to burn the ingredients. Add the coconut milk and the stock, bring almost to the boil and then add the broccoli. Cook for 2 minutes then add the pak choi, the remaining spring onions and the reserved noodles. Simmer for 2 minutes, remove from the heat and stir in the lime juice, fish sauce, coriander and basil.
3 Meanwhile, heat a large non-stick frying pan until searing hot, add the sea bass, skin side down, and cook for 4-5 minutes, turning once during cooking. Divide the noodles, vegetables and broth among 4 large warm bowls and top each with the fish. Serve with an extra scattering of coriander and a couple of lime wedges.