Pan-Fried Sea Bass with Lemon Sauce and Sticky Noodles
A couple of weeks ago I saw the legend that is Ken Hom on Saturday Kitchen cooking sea bass in a way I had never seen before... It was cut into pieces, coated in a marinade with a little cornflour and pan-fried until crisp on the outside. Intrigued to say the least, I gave the recipe a go (with a couple of tweaks!) and I was so pleased with the result that I had to share it with you...
This is a great midweek dish because, with a little bit of preparation, you can have it on the table in a matter of minutes. I recommend having three bowls on the go - one for the marinade, one for the lemon sauce and one for the noodle sauce - so that you can just pour stuff in as soon as you're ready - enjoy!
Pan-Fried Sea Bass with Lemon Sauce and Sticky Noodles
Serves 4
1 tsp honey
½ tsp cornflour mixed with ½ tsp water
For the noodles:
300g ready to wok noodles
2 tsp sesame oil
4 tbsp sesame paste or peanut butter
3 tbsp soy sauce
2 tsp honey
300ml chicken stock
freshly ground black pepper
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. Heat the oil in a 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.
For the lemon sauce, reheat the pan and add the oil. When hot, add the garlic and fry for 30 seconds. Add the rest of the sauce ingredients and bring to a simmer.
Meanwhile, for the noodles, mix all of the ingredients together in a wok and bring to a simmer. Season with the pepper. Add the noodles to the sauce and continue to cook until the sauce is sticky and coating the noodles.
To serve, divide the noodles between four warmed bowls and top with the fish. Pour over the lemon sauce and enjoy immediately.
This is a great midweek dish because, with a little bit of preparation, you can have it on the table in a matter of minutes. I recommend having three bowls on the go - one for the marinade, one for the lemon sauce and one for the noodle sauce - so that you can just pour stuff in as soon as you're ready - enjoy!
Pan-Fried Sea Bass with Lemon Sauce and Sticky Noodles
Serves 4
4 sea bass fillets, cut into large pieces
1 tbsp oil
For the marinade:
2 tsp ginger juice
1 tbsp rice wine
1 tbsp soy sauce
2 tsp cornflour
For the lemon sauce:
2 tsp oil
3 garlic cloves, crushed
4 tbsp chicken stock
1 lemon, juice only
1 lemon, ends removed and cut into 4 slices
1 tsp soy sauce
6 finely chopped spring onions1 tsp honey
½ tsp cornflour mixed with ½ tsp water
For the noodles:
300g ready to wok noodles
2 tsp sesame oil
4 tbsp sesame paste or peanut butter
3 tbsp soy sauce
2 tsp honey
300ml chicken stock
freshly ground black pepper
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. Heat the oil in a 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.
For the lemon sauce, reheat the pan and add the oil. When hot, add the garlic and fry for 30 seconds. Add the rest of the sauce ingredients and bring to a simmer.
Meanwhile, for the noodles, mix all of the ingredients together in a wok and bring to a simmer. Season with the pepper. Add the noodles to the sauce and continue to cook until the sauce is sticky and coating the noodles.
To serve, divide the noodles between four warmed bowls and top with the fish. Pour over the lemon sauce and enjoy immediately.
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