Sea bass with noodle salad
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Skip to ingredients
- 1 shallotfinely sliced
- 1½ tbsp lime juiceplus wedges to serve
- 1 tbsp rice wine vinegar
- ½ tbsp fish sauce
- 1½ tbsp golden caster sugar
- ½ red bird’s eye chillifinely sliced
- 100g rice vermicelli noodles
- 2 sea bass fillets
- oil
- 1/4 cucumberseeded and sliced
- a handful of leaves mintfinely sliced
- a large handful corianderchopped
Nutrition: per serving
- kcal518
- fat16.9g
- saturates3.4g
- carbs57.8g
- fibre1.5g
- protein33.1g
- salt1.3g
Method
step 1
Put the shallots, lime juice, vinegar, fish sauce and caster sugar in a bowl and mix until the sugar dissolves, then add the chilli and leave to macerate.
step 2
Meanwhile, cook the rice noodles, rinse under cold water and drain really well. Brush the skin of the sea bass fillets with oil then grill skin side up for 4-5 minutes.
step 3
Toss the noodles in the shallot mix with the cucumber and herbs, saving some of the herbs for the top. Divide the noodles between 2 plates and put a fish fillet, skin side-up, on top of each with wedges of lime to squeeze over.
