Recipe

Thai Sea Bass fillets with Asian noodles and vegetable stir fry.

Serves: 4 people   |   Prep time: 15 minutes   |   Cooking time: 15 minutes

Thai   |   Main

  

Ingredients

• 2 x packs Seabass with lemongrass and chilli butter
• 1 x pack Asia ready to wok noodle
• 100g Coconut milk
• 15g piece Ginger
• 2 x cloves Garlic
• Juice ½ lime
• ½ teaspoon Chilli powder
• 4 x mini Peppers
• 135g Baby sweetcorn
• 135g Mangetout
• 5g fresh Coriander
• Sea salt and black pepper
• A little rapeseed oil  

  

Method

1. Peel the garlic and the ginger.
2. Chop them finely and put into a bowl.
3. Add the lime juice, chilli powder and the coconut milk, season with a little salt and pepper and mix well.
4. Cut the mangetout and the sweetcorn in half lengthways.
5. Cut the peppers into strips – discard any white pith and seeds.
6. In a large wok add some oil and heat.
7. Add the sliced vegetables and stir fry for 5 mins, add the noodles and cook for another couple of mins until the noodles are loosened – add the coconut mixture and heat through.
8. Meanwhile cook the sea bass as per instructions on the back.
9. Serve the sea bass on a bed of the Asian hot salad drizzled with the lemongrass butter.