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Wholegrain vegetable noodle stir fry with grilled sea bass
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225g pack Mama Instant Whole Grain Rice Vermicelli
360g pack 4 sea bass fillets
1½ tsp yuzu juice or paste
1 tsp ginger paste
1 tsp vegetable oil
1 large red onion, cut into wedges
1 clove garlic, thinly sliced
1 red pepper, deseeded and cut into strips
½ x 150g pack Pentland Brig Kale, sliced
1 tsp reduced salt light soy sauce
Shredded salad onions, to serve
Lime wedges, to serve
1. Preheat the grill to medium. Cook the rice vermicelli according to pack instructions. Cool under cold running water, drain, then set aside. Mix the fish with the yuzu and ginger paste. Season. Place on a foil-lined baking tray and grill for 7-8 minutes, turning once, until just cooked through.
2. Meanwhile, warm the vegetable oil in a wok over a high heat. Add the red onion and garlic and stir fry for 1 minute, then add the pepper and stir fry for another minute before adding the kale.
3. After stir frying for 1-2 minutes, toss in the vermicelli and soy sauce to combine and heat through. Serve piping hot with the fish, garnished with the salad onions, and lime wedges on the side for squeezing over.
Yuzu is a citrus fruit that tastes like a hybrid of lemon, lime and grapefruit. It can be used in both sweet and savoury recipes, or just to finish dishes as a flavour enhancer.
Typical values per serving:
1 of your 5 a day/high in protein
This recipe was first published in November 2020.
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