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Preparation time
30 mins to 1 hour
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Cooking time
10 to 30 mins
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Serves
Serves 4
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- 450g/1lb sea bass fillets (or any firm white-fleshed fish), cut into large pieces
- 3 tbsp groundnut or vegetable oil
For the marinade
- 2 tsp ginger juice
- 1 tbsp rice wine
- 1 tbsp light soy sauce
- 2 tsp cornflour
For the lemon sauce
- 2 tsp groundnut or vegetable oil
- 3 garlic cloves, crushed
- 4 tbsp chicken stock
- 2 tbsp lemon juice
- 3 lemon slices
- 1 tsp light soy sauce
- ½ tsp salt
- 1 tbsp finely chopped spring onions
- 1 tsp caster sugar
- ½ tsp cornflour mixed with ½ tsp water
For the noodles
- 225g/8 oz dried thin noodles
- 2 tbsp sesame oil
For the sesame sauce
- 4 tbsp sesame paste or peanut butter
- 1 tbsp dark soy sauce
- 2 tbsp light soy sauce
- 2 tsp caster sugar
- 225ml/8 fl oz chicken stock
- ½ tsp salt
- freshly ground white pepper
Method
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For the marinade, combine all of the ingredients in a large bowl and add the fish. Spoon the marinade over the fish and leave to rest for 30 minutes.
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Heat the oil in a wok or large frying pan until hot and add the fish. Pan-fry until lightly brown and cooked through. Using a fish slice, transfer to kitchen towels to drain.
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For the lemon sauce, reheat the wok and add the oil. When hot, add the garlic and
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fry for 30 seconds. Add the rest of the sauce ingredients and bring to a simmer.
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Meanwhile, for the noodles, bring a saucepan of lightly salted water to the boil and cook the noodles for 2 minutes, or until they are just soft. Drain and toss immediately with the sesame oil.
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For the sesame sauce, mix all of the ingredients together in a small saucepan and bring to a simmer. Season with the pepper. Stir the sauce into the noodles.
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Serve the noodles on four warmed plates and top with the fish. Pour over the lemon sauce and serve immediately.