Singapore Noodles with Grilled Sea Bass

Quite unbelievably, Singapore noodles are not from Singapore. In fact, this dish comes from the Cantonese region of China and has become popular in Chinese restaurants all over the world. The key ingredients are rice vermicelli noodles, curry powder and beansprouts all of which feature in my rendition together with a touch of sugar for sweetness, soy for saltiness and sesame oil for richness.

I added simply an onion and a pepper to this dish, as is traditional, but you can add pretty much any veg you like. Similarly, if you don't fancy sea bass (which is definitely not traditional!), you can use chicken, beef or tofu instead. 

Singapore Noodles with Grilled Sea Bass

Serves 4

oil

200g vermicelli rice noodles 

1 tbsp mild curry powder

¼ tsp turmeric 

1 tsp caster sugar 

1 tbsp sesame oil 

2½ tbsp soy sauce 

1 onion , sliced 

1 pepper , sliced 

1 tsp chilli flakes (optional)

200g beansprouts 

4 sea bass fillets

Boil the kettle and put the noodles in a large pan or bowl. Pour over enough boiled water to cover, pushing the noodles under the water to help them soften evenly. Set aside for 5-10 mins, until the noodles are completely soft. Mix the curry powder, turmeric, sugar, sesame oil, soy sauce and 1 tbsp water in a bowl. 

Preheat the grill to high. Heat a wok or large frying pan until very hot. Add a drizzle of oil, followed  by the onion and pepper. Stir-fry for 3-4 mins until softened and starting to brown in places. 

Drizzle the sea bass with a little oil then put on a baking tray, skin side up, and cook under the preheated grill for 5 minutes or until the skin is golden.

Meanwhile, drain the noodles and add to the stir fry pan, along with the sauce mixture, chilli flakes and beansprouts. Stir-fry for a further 3-4 mins, tossing everything through the sauce, until hot. Adjust the seasoning with a little more soy or sugar, if you like, and then serve with the grilled sea bass on top.