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Ingredients
- 4 x 200 g Fillet Sea Bass, (boned but with skin left on)
- 6 x Red Chillies
- 1 x 1 inch Squar Fresh Root Ginger
- 4 x Spring Onions
- 100 ml Light Soy Sauce
- 1 dsp Honey
- 1 dsp Rice Vinegar
- 1 Tbsp. Oyster Sauce
- 200 gm Rice Noodles
- 1 pkt Unsalted Peanuts
- 1 tsp Curry Powde
Directions
- 1. Shred and deseed the chilli, shred the spring onions and ginger.
- 2. Steam the Seabass on a butter wrapper with half of the ginger, spring onion and chilli for 10 min.
- 3. Prepare the sauce by mixing the 100ml of soy sauce with the honey and vinegar. Add in the remainder of ginger, spring onion and chilli.
- 4. Blanch the vermicelli (rice noodles) in boiling water with a little salt, refresh under cool water.
- 5. Fry the noodles in a wok with the oyster sauce and crushed peanuts and add in little curry pwdr.
- 6. Serve the steamed sea bass on a bed of the noodles with the shredded chilli and ginger etc and the sauce around
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 304g | |
| Recipe makes 4 servings | |
| Calories 450 | |
| Calories from Fat 80 | 18% |
| Total Fat 8.92g | 11% |
| Saturated Fat 1.86g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 82mg | 27% |
| Sodium 1899mg | 79% |
| Potassium 691mg | 20% |
| Total Carbs 46.55g | 12% |
| Dietary Fiber 2.2g | 7% |
| Sugars 1.16g | 1% |
| Protein 43.05g | 69% |
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