zoom Andrew Wong's Yunnan lemongrass sea bass with garlic and soy noodles

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    Andrew Wong's Yunnan lemongrass sea bass with garlic and soy noodles

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    Andrew Wong's Yunnan lemongrass sea bass with garlic and soy noodles

    • Preparation time: 15 minutes, plus resting
    • Cooking time: 15 minutes
    • Total time: 30 minutes, plus resting

    Serves: 4


    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. 

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    This recipe first appeared in Waitrose & Partners Food, February 2019 issue. Download the Waitrose & Partners Food app for the full issue


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