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Andrew Wong's Yunnan lemongrass sea bass with garlic and soy noodles
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2 tbsp sunflower oil
10 garlic cloves, crushed
100ml vegetable or chicken stock
5 tbsp Amoy light soy sauce
4 tbsp Amoy dark soy sauce
4 tbsp red wine vinegar
1½ tbsp chilli oil (to taste)
1-1½ tbsp sesame oil
600g fresh egg noodles
28g pack coriander, roughly chopped
4 salad onions, thinly sliced
2 stalks lemongrass, roughly chopped
2 salad onions, chopped
3 garlic cloves, crushed
4 mint sprigs, leaves chopped
10g coriander, chopped
15g piece fresh root ginger, chopped
2 tbsp chilli oil
2 whole sea bass, gutted
1. Smash up all the ingredients for the fish (except the sea bass) in a pestle and mortar (or whizz in a food processor) until they form a rough paste; add a little water to loosen, if necessary. Stuff the sea bass with the paste, then rest on a non-stick baking tray in the fridge for 30 minutes.
2. Preheat the grill to high; put the tray underneath and cook the fish for 6 minutes per side, or until the flesh is opaque all the way through. Meanwhile, prepare the noodles. Heat ½ tbsp sunflower oil in a large pan, add the garlic and a small pinch of salt, then cook gently for 2-3 minutes, until softened. Add the stock. Once hot, tip into a large bowl and add the soy sauces, vinegar, chilli oil and sesame oil. Whisk together until combined.
3. Put the pan back on the heat and add the remaining 1½ tbsp sunflower oil. Stir in the noodles and cook for 2-3 minutes until piping hot, then stir through the sauce with most of the chopped coriander and sliced salad onions. Divide the noodles between 4 bowls, drizzle with any remaining sauce and scatter over the remaining coriander and salad onions. Serve with the sea bass.
This recipe first appeared in Waitrose & Partners Food, February 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in January 2019.