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Crispy sesame sea bass with greens, rice noodles and sizzling chilli dressing
- Anna Glover
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Serves 4
Easy
Prep: 25 mins
Cook: 15 mins
A star rating of 5 out of 5.0 ratingsRate
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Delicate sea bass fillets with a rice noodle salad and a crackling garlic, chilli and sesame seed dressing
High protein
Low sugar
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Try our crispy sesame sea bass with greens, rice noodles and sizzling chilli dressing, then try miso-glazed sea bass with ginger greens, sea bass with noodle salad or Cornish sea bass with frizzled chillies, ginger and spring onions.
olive health editor's wellbeing tip
"While the delicious green veg accompaniment provides plenty of goodness, a spicy sizzled sauce brings yet more plant points to the party." Join our free 2025 wellbeing plan here.
Crispy sesame sea bass with greens, rice noodles and sizzling chilli dressing recipe
Ingredients
Nutrition
-
4 nests of vermicelli rice noodles
-
250g sugar snap peas
-
250g long-stemmed broccoli
-
200g edamame beans
-
½ cucumber
sliced
-
2 tbsp soy sauce
-
3 tbsp sweet chilli sauce
-
2 tbsp rice vinegar
-
2 tsp sesame oil
-
4 sea bass fillets
-
4 tsp sesame seeds
plus extra to serve
-
2 tbsp plain flour
-
4 tbsp sunflower oil
plus a little to cook the fish
-
4 garlic cloves
finely chopped
-
1-2 tsp chilli flakes
-
1 bunch of spring onions
finely sliced
Nutrition: per serving
- kcal591
- fat22.5g
- saturates3.3g
- carbs60.8g
- sugars13.4g
- fibre10g
- protein31.2g
- salt1.75g
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Method
-
step 1
Put the noodles in a heatproof bowl and cover with a kettleful of boiling water. Leave to soften while you prep the veg.
-
step 2
Blanch the sugar snaps and broccoli in a pan of boiling salted water for 3 mins, then add the edamame and blanch for 1-2 mins before draining and cooling under cold water. Leave to drain.
-
step 3
Drain the noodles and toss with the blanched greens and cucumber in a large bowl. Mix in the soy, sweet chilli, vinegar and sesame oil. Toss well and leave the dressing to soak into the noodles while you cook the fish.
-
step 4
Pat the sea bass fillets with kitchen paper and season both sides with salt. Mix 2 tsp of sesame seeds and the plain flour on a small plate with a pinch of salt. Dust the sea bass on both sides in the flour and seeds.
-
step 5
Heat a splash of oil in a non-stick frying pan over a medium high heat and, once hot, fry the fish for 2-3 mins on each side or until golden, crisp and cooked through. The sesame seeds might pop and splutter so be careful when you flip the fish. You may also need to do this in two batches. Transfer to a warm plate.
-
step 6
In a separate small frying pan (or pour out the oil from the fish pan into a heatproof bowl and wipe out), heat 4 tbsp of oil until very hot. Meanwhile, put the garlic, chilli flakes, spring onions and 2 tsp sesame seeds in a bowl. Pour the hot oil over the bowl – it will sizzle and crackle.
-
step 7
Divide the noodles between four plates and top with the crispy sea bass. Spoon over the sizzled dressing to serve.
More ways with sea bass.
Authors
Anna GloverSenior food editor
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