FISH-A-NOODLE RECIPES

Steps:

• Use a spice grinder or pestle and mortar to crush the sesame seeds, then stir in the soy sauce, oil, 1 tbsp of water and a splash of rice vinegar, to make a creamy dressing, season and set aside.
• Bring a pan of salted water to the boil, add the noodles and cook following pack instructions, then drain and set aside. Using the same pan, tip in all the spinach and cook until reduced down and dark green. Tip in the noodles, along with the sesame dressing and a splash of water and toss well to heat through.
• Heat the oil in a non-stick frying pan over a medium to high heat. Season the skin of the seabass, then place in the pan skin-side down, fry until the skin has crisped up and the flesh has nearly all turned opaque, around 3 mins. Flip over and fry for 30 seconds further, until the fish is flaking and cooked through. Divide the noodles and greens between two bowls and place the fish on top. Scatter over the toasted sesame seeds and serve.

Steps:

• Rinse and pat dry the fish; cut it into 5cm chunks. Mix all the marinade ingredients in a bowl, add the fish and chill for at least 30 minutes.
• Core and chop the pepper into strips or dice; slice the mushrooms, slice the beans lengthwise. Trim the spring onions and chop them into 1-2cm pieces.
• Soak the noodles: bring a pan of water to the boil, drop the noodles and soak them for 5 minutes.
• In the meantime heat the oil in a wok over medium heat. Add the fish with the marinade and spread it over the bottom of the wok in a single layer. Cook for a minute, then turn the fish pieces over using chopsticks or tongs. When the fish has barely turned opaque, remove it back to the bowl and keep aside.
• Add all the vegetables except spring onions to the wok and turn the heat up a little. Stir around to dislodge the marinade that might have stuck to the bottom, add ½ cup of water and cover with a lid or a large tray. Cook for 3 or 4 minutes, stirring now and again.
• At this point drain the noodles, stir a little chili oil into them and keep warm.
• When the vegetables look cooked, return the fish with its sauce into the wok, add the spring onions and stir gently. Cover the wok with a lid and let the fish steam for a minute or two.
• Divide the noodles between serving bowls or plates and pile the fish stir fry on top. Serve with lime quarters.