Rice Noodles with Sea Bass and Vegetables

Ingredients

• 500 g sea bass fillet (8 medallions)
• 2 Garlic cloves
• 40 g fresh ginger
• 1 red chili pepper
• 150 g shiitake mushrooms
• 1 bunch spring onions
• 250 g rice noodles
• 3 tbsp sunflower oil
• 2 tbsp almond slivers
• 2 tbsp sesame oil
• 2 tbsp Soy sauce
• 20 ml dry sherry
• 2 tbsp chopped coriander leaves

Instructions

1. 1.

   Peel and finely chop garlic and ginger. Slice the chili pepper lengthwise, deseed and chop. Remove stems from shiitake mushrooms and slice them. Trim spring onions, wash and cut diagonally into ~2 cm pieces. Cook rice noodles according to package instructions, rinse, drain and set aside.

2. 2.

   Heat 1 tbsp sunflower oil in a non‑stick pan or wok, toast almond slivers until golden brown, remove, then sear sea bass medallions in the hot pan for about 1 minute per side, remove again.

3. 3.

   Add remaining oil to the pan, sauté garlic, ginger, chili, mushrooms and spring onions for 2 minutes while stirring constantly. Add rice noodles, almond slivers, sesame oil, soy sauce, sherry and sea bass medallions; cook together for 2 minutes until heated through. Season and garnish with coriander before serving.