Sea Bass with Tahini Noodles

Charmaine Lu -
  • 20g chopped coriander leaves
  • 1.5 tbsp tahini
  • 1 tsp soy sauce
  • 1 lime, zest and juice
  • 2 sea bass fillets
  • 2 tsp toasted sesame oil
  • 200g stir-fry veg mix
  • 275 wok-ready egg noodles
  • Add the coriander, tahini, soy sauce, lime juice and zest, and 3 tbsp of water to a food processor and whizz to a smooth sauce. Season and set aside.
  • Preheat the grill to medium-high and place the fish on a lined baking tray, skin-side up. Drizzle with a little oil and seasoning, then grill for 5 mins or until cooked through.
  • Meanwhile, add 1 tsp of oil to a wok and stir-fry the vegetables until just wilted. Add the noodles, cook for 2 mins more, then pour over the tahini sauce and toss together. Divide between bowls and top with the grilled fish and some more coriander to serve.
20 mins
2 serving