Sea Bass with noodle salad
This quick and easy sea bass and noodle salad is ready in just 30 minutes but is packed full of flavour.
shallot 1, finely sliced
lime juice 1½ tbsp, plus wedges to serve
rice wine vinegar 1 tbsp
fish sauce ½ tbsp
golden caster sugar 1½ tbsp
red bird’s eye chilli ½, finely sliced
rice vermicelli noodles 100g
sea bass fillets 2
cucumber 1/4, seeded and sliced
mint a handful of leaves, finely sliced
coriander a large handful, chopped
Put the shallots, lime juice, vinegar, fish sauce and caster sugar in a bowl and mix until the sugar dissolves, then add the chilli and leave to macerate.
Meanwhile, cook the rice noodles, rinse under cold water and drain really well. Brush the skin of the sea bass fillets with oil then grill skin side up for 4-5 minutes.
Toss the noodles in the shallot mix with the cucumber and herbs, saving some of the herbs for the top. Divide the noodles between 2 plates and put a fish fillet, skin side-up, on top of each with wedges of lime to squeeze over.