Sea Bass with Noodles, Bok Choy, Sesame Oil, and Cilantro

Main Dishes | Japanese cuisine

⏳ Time

1 hour 15 minutes

🥕 Ingredients

🍽️ Servings

Description

Sea Bass with Noodles, Bok Choy, Sesame Oil, and Cilantro

Ingredients

Yakiniku sauce - 7.1 oz
Sweet Chili Sauce - 2 fl oz
Soba Noodles - 6.2 oz
Grated Ginger Root - 1 tablespoon
Lemongrass - 1 stalk
Spanish onions - 1 head
Vegetable Oil - 2 tablespoons
Peanut Sprouts - ¼ cup
Baby Bok Choy - 2 pieces
Garlic - 2 cloves
Sesame Oil - 2 teaspoons
Scorpion fish fillet - 2 pieces
Salt - to taste
White Pepper (whole) - to taste
Shallot - 1 head
Cilantro - 2 stalks
Lime - 1 piece

Step by Step guide

Step 1

Mix the noodles with the vegetables, sesame oil, and prepared sauce in a bowl, and cover with a towel.

Step 2

Season the fish with salt and pepper. Reheat the skillet and add the remaining oil. Place the fish skin-side down and cook for 2-3 minutes, then flip and cook for another minute.

Step 3

Divide the noodles with vegetables onto 2 plates and top with the fish. Sprinkle with shallots and cilantro. Serve with lime wedges.

Step 4

For the sauce, mix the teriyaki sauce, yellow bean sauce, chopped lemongrass, and grated ginger in a bowl.

Step 5

Cook the noodles in boiling water until soft, about 2-3 minutes. Drain and rinse under cold water.

Step 6

Heat a wok or large skillet over medium heat for 1-2 minutes until smoking, then add 1 tablespoon of vegetable oil. Add the finely chopped red onion, bok choy, sprouts, and minced garlic, and stir-fry for 1 minute. Transfer to a plate.