Crispy sea bass with chilli and lemongrass noodles

Preparation time
less than 30 mins

Cooking time
less than 10 mins

Serves
Serves 2


By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the sea bass

  • flour, for dusting
  • 2 thick wild sea bass fillets
  • salt and freshly ground black pepper

For the noodles

  • 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

For the dressing

  • 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

For the crispy shallots

  • vegetable oil, for frying
  • 3 banana shallots, peeled and finely sliced
  • flour, for dusting
  • pinch salt
  • pinch caster sugar
  • pinch chilli flakes