Seabass with Soy Ginger and Garlic Noodles and Spring Greens

posted on 26th July 2010.

Serves

Ingredients

2 x Seabass fillets
1 x Pureety Soy Ginger and Garlic Sachet
2 nests x Dried egg noodles.
½ head x Broccoli (Sliced into small florets)
50gm x Green beans (Shredded)
1 head x Bok choi (Shredded)
1tbsp x Vegetable oil
1 x Garlic clove (Mashed)

Preparation

Pre-heat a grill to its highest setting.
Prepare the dish by trimming any excess fat from the seabass, place skin side up on metal grill tray and season the fish with salt and pepper as required.
Then place a pan of water on the stove and bring to the boil.
Once the water is boiling, place the noodles in the pan and cook for about 4-5 minutes.
Then remove the noodles from the water and place under a cold tap to cool then down.

Cooking Method

To cook the dish place a wok over a high heat and pour the vegetable oil into it.
When the oil is smoking add the broccoli, green beans, bok choi and garlic clove to the wok and stir fry for about 2-3 minutes.
Meanwhile place the seabass under the grill and leave for about 5-6 minutes until cooked.
Next add the sachet of Pureety Soy Ginger and Garlic to the wok along with the noodles and a little water if needed and continue to stir-fry for a further 3 minutes.
To serve the dish place the noodles in the middle of a deep pasta bowl and place the seabass on top.
Spoon any excess sauce over the seabass and serve.

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