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80pPrice per unit
32p/10gPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
In a mini food processor, whizz together most of the coriander (reserve a few leaves to serve), the tahini, soy, lime zest and juice plus 2-3 tbsp cold water into a smooth sauce; season and set aside. (Or finely chop the coriander and whisk with the zest through the wet ingredients.)
Preheat the grill to medium-high, line a baking tray with foil and put the fish on top, skin-side up. Drizzle over 1 tsp oil; season, then grill for 5-6 minutes until the fish is opaque and cooked through. Meanwhile, heat the remaining 1 tsp oil in a wok or frying pan and stir fry the veg pack over a high heat for 4 minutes until starting to wilt. Add the noodles and stir fry for a further 2 minutes.
Remove from the heat, pour over the tahini sauce and toss together, adding 1-2 tbsp more water, if needed, to coat the noodles; season. Divide the noodles between 2 bowls, add a sea bass fillet to each bowl, then sprinkle over the reserved coriander leaves and serve with the lime wedges.
Typical values per serving when made using specific products in recipe
Energy | 1,908kJ/ 456kcals |
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Fat | 21g |
Saturated Fat | 3.4g |
Carbohydrates | 37g |
Sugars | 4.2g |
Fibre | 7.3g |
Protein | 27g |
Salt | 0.5g |
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