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Crispy sea bass with chilli and lemongrass noodles

Prepare: less than 30 mins
Cook: less than 10 mins
Serve: Serves 2
Dietary: Dairy-free Egg-free Nut-free

An Asian-inspired take on a fried fish dinner, with chilli and lemongrass noodles.

By Matt Tebbutt

From Saturday Kitchen Best Bites

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

Method

To make the sea bass, preheat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Place the flour in a wide bowl and season with salt and pepper. Toss the fish in the seasoned flour and deep fry until crispy and cooked through. Keep warm.
Meanwhile, to make the noodles, place all of the ingredients in a large bowl and toss together.
To make the dressing, pound all of the ingredients in a pestle and mortar until a smooth paste is formed. Season with the salt and pepper and stir the dressing into the noodles.
To make the crispy shallots, heat a layer of the oil in a deep saucepan. Dust the shallots with a light coating of the flour and deep fry in the oil until crispy. Transfer to kitchen paper to drain then sprinkle the shallots with the salt, sugar and chilli flakes. Crush slightly.
To serve, place the fish on top of the noodles and sprinkle with the crispy shallots.