Fish Fillet on Stir‑Fried Noodles with Vegetables

Ingredients

• 2 red sea bass fillets (about 160 g each, skin on if available, peeled)
• Salt
• 150 g Chinese egg noodles
• 1 Carrot
• 2 Spring Onions
• 0.5 cucumber
• 1 red chili pepper
• 50 g bean sprouts
• 2 tsp Sesame seeds
• oil
• 1 tbsp fish sauce
• 1.5 tbsp sugar
• 1 tbsp lime juice
• light soy sauce
• coriander leaves

Instructions

1. 1.

   Cook noodles in boiling salted water according to package, drain, rinse with cold water and set aside.

2. 2.

   Peel carrot and cut into thin strips.

3. 3.

   Wash spring onions, trim ends and slice into rings.

4. 4.

   Wash chili pepper, deseed if desired, and slice into rings.

5. 5.

   Rinse bean sprouts and drain.

6. 6.

   Wash cucumber and slice into rounds.

7. 7.

   Season fish fillets with salt and pan‑fry in a little oil over medium heat for about 3 minutes on each side.

8. 8.

   Heat some oil in a wok, add the prepared vegetables (except bean sprouts) and stir‑fry over high heat for 2–3 minutes. Stir in fish sauce, sugar, lime juice and soy sauce, then add noodles and bean sprouts and warm briefly.

9. 9.

   Arrange noodles with vegetables on a plate, place fish fillets on top, sprinkle with sesame seeds and coriander leaves, and serve.