Crispy sea bass with noodles recipe
Crispy sea bass with chilli and lemongrass noodles An Asian-inspired take on a fried fish dinner, with chilli and lemongrass noodles. flour, for dusting 2 thick wild sea bass fillets salt and freshly ground black pepper flour, for dusting 2 thick wild sea bass fillets salt and freshly ground black pepper 4 spring onions, trimmed and diced3 tomatoes, diced 300g/10½oz cooked thick rice noodles 1 cucumber, cut into small chunks 2 small Thai shallots, cut into rings 2 Little Gem lettuces, chopped1 handful fresh Thai basil, chopped1 bunch fresh mint, chopped 4 spring onions, trimmed and diced 3 tomatoes, diced 300g/10½oz cooked thick rice noodles 1 cucumber, cut into small chunks 2 small Thai shallots, cut into rings 2 Little Gem lettuces, chopped 1 handful fresh Thai basil, chopped 1 bunch fresh mint, chopped ½ lemongrass stick, shredded1 knob fresh root ginger, peeled and finely chopped2 garlic cloves, finely chopped1 Thai red chilli, diced2 tbsp fish sauce2 limes, zest and juice1 tbsp palm sugarsalt and freshly ground black pepper ½ lemongrass stick, shredded 1 knob fresh root ginger, peeled and finely chopped 2 garlic cloves, finely chopped 1 Thai red chilli, diced 2 tbsp fish sauce 2 limes, zest and juice 1 tbsp palm sugar salt and freshly ground black pepper vegetable oil, for frying3 banana shallots, peeled and finely slicedflour, for dustingpinch saltpinch caster sugar pinch chilli flakes vegetable oil, for frying 3 banana shallots, peeled and finely sliced flour, for dusting pinch salt pinch caster sugar pinch chilli flakes Method To make the sea bass, preheat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Place the flour in a wide bowl and season with salt and pepper. Toss the fish in the seasoned flour and deep fry until crispy and cooked through. Keep warm. Meanwhile, to make the noodles, place all of the ingredients in a large bowl and toss together. To make the dressing, pound all of the ingredients in a pestle and mortar until a smooth paste is formed. Season with the salt and pepper and stir the dressing into the noodles. To make the crispy shallots, heat a layer of the oil in a deep saucepan. Dust the shallots with a light coating of the flour and deep fry in the oil until crispy. Transfer to kitchen paper to drain then sprinkle the shallots with the salt, sugar and chilli flakes. Crush slightly. To serve, place the fish on top of the noodles and sprinkle with the crispy shallots. To make the sea bass, preheat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Place the flour in a wide bowl and season with salt and pepper. Toss the fish in the seasoned flour and deep fry until crispy and cooked through. Keep warm. To make the sea bass, preheat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Place the flour in a wide bowl and season with salt and pepper. Toss the fish in the seasoned flour and deep fry until crispy and cooked through. Keep warm. Meanwhile, to make the noodles, place all of the ingredients in a large bowl and toss together. Meanwhile, to make the noodles, place all of the ingredients in a large bowl and toss together. To make the dressing, pound all of the ingredients in a pestle and mortar until a smooth paste is formed. Season with the salt and pepper and stir the dressing into the noodles. To make the dressing, pound all of the ingredients in a pestle and mortar until a smooth paste is formed. Season with the salt and pepper and stir the dressing into the noodles. To make the crispy shallots, heat a layer of the oil in a deep saucepan. Dust the shallots with a light coating of the flour and deep fry in the oil until crispy. Transfer to kitchen paper to drain then sprinkle the shallots with the salt, sugar and chilli flakes. Crush slightly. To make the crispy shallots, heat a layer of the oil in a deep saucepan. Dust the shallots with a light coating of the flour and deep fry in the oil until crispy. Transfer to kitchen paper to drain then sprinkle the shallots with the salt, sugar and chilli flakes. Crush slightly. To serve, place the fish on top of the noodles and sprinkle with the crispy shallots. To serve, place the fish on top of the noodles and sprinkle with the crispy shallots.