Preparation time
less than 30 mins
Cooking time
less than 10 mins
Serves
Serves 2
By Matt TebbuttFrom Saturday Kitchen
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
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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.
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Meanwhile, to make the noodles, place all of the ingredients in a large bowl and toss together.
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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.
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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.
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To serve, place the fish on top of the noodles and sprinkle with the crispy shallots.
