Loup de mer with Shrimp and Egg Noodles

Ingredients

• 300 g Chinese egg noodles
• 2 red chili peppers
• 2 Garlic cloves
• 3 spring onions
• 4 sea bass fillets (160 g each, ready to cook with skin)
• Salt
• 2 tbsp lemon juice
• 2 tbsp Vegetable oil
• 8 large shrimp (peeled and deveined)
• 2 tbsp sesame oil
• pepper (ground)
• 2 tbsp Soy sauce
• 1 tbsp red chili sauce

Instructions

1. 1.

   1. Cook the noodles in boiling salted water until al dente, drain and set aside.

2. 2.

   2. Wash the chili peppers, remove the membranes and white seeds, slice the flesh into thin rings. Peel and finely chop the garlic cloves. Clean, wash, dry and cut the spring onions into rings.

3. 3.

   3. Rinse the fish, pat dry, season with salt and 1 tbsp lemon juice, let sit for 5 minutes then pat dry again. Heat oil in a pan and sear the sea bass fillets on both sides for about 4 minutes. In the last minute of cooking add the dried shrimp to brown.

4. 4.

   4. While the fish cooks, stir-fry the chili pepper in hot wok with sesame oil, add garlic and spring onions, sauté briefly. Add the egg noodles and warm through, seasoning with salt, pepper, soy sauce and lemon juice.

5. 5.

   5. Arrange the fish fillets on top of the noodles and garnish each with 2 shrimp. Drizzle with red chili sauce before serving.