Sesame Fish with Green Beans and Noodles
It's Easier than you Think.. simple and delicious recipes from the Cook School by Jo Seagar; published by Random House New Zealand.
- 600–700 g fresh skinned and boned fish fillets — cod, snapper, salmon, etc —cut into chunky bite-sized pieces
- 6 tablespoonssweet chilli sauce
- 2 tablespoons 1 tablespoon fish sauce
- sesame oil
- 2 tablespoons rice wine or sushi vinegar
- 2 tablespoons oil (rice bran or canola)
- 5 spring onions, sliced diagonally
- 1 handful (100g) green beans, chopped into short lengths
- 2 bunches pak choi, sliced
- 3 handfuls (250g) thin dried rice noodles
- 1 tablespoon toasted sesame seeds
- 1 tablespoon black sesame seeds (optional)
- 2 limes, cut into wedges to serve
Place the chunks of fish in a bowl with the sweet chilli and fish sauces, sesame oil and vinegar. Stir to coat the fish well. Marinate for 10 minutes.
Heat the oil in a large frypan over a medium heat. Place the fish pieces in the pan, reserving the marinade, and cook for just a couple of minutes. Add the spring onions, beans and pak choi, and stir-fry to heat the vegetables. Then add in the marinade mixture and heat through.
Soak the noodles in boiling water to soften, according to the packet instructions. Drain and add to the pan with the sesame seeds.
Serve with the lime wedges to squeeze over.
John Hawkesby’s wine recommendation
Gruner Veltliner - Waimea 2010
Coopers Creek - The Groover 2010