Syn Free Ginger, Garlic and Chilli Seabass | Slimming World

This Syn Free Ginger, Garlic and Chilli Seabass actually featured on our restaurants menu. It was really popular and in my opinion, one of the best ways to enjoy Seabass fillets.

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Seabass is a fish that can stand up to stronger flavours, and we really like these classic Asian flavours.

When you work as a chef you have about 50-100 recipes in your head that you use as a base for anything you create. This is one of them! Spring onions, ginger, garlic and chilli – mix these with any protein and you’re onto a winner. Pork, chicken, even beef and it’ll work.

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In this Syn Free Ginger, Garlic and Chilli Seabass recipe we balance the saltyness of the Soy with lime juice and rice vinegar. You’ll notice we use rice vinegar a lot in our Asian inspired recipes, but if you don’t have it you can substitute for white wine vinegar with a bit of sweetener in. Rice vinegar is not the same as rice wine vinegar!

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You can pick up Rice Vinegar in the Oriental aisle of some supermarkets. If not you can grab one off Amazon.

Syn-Free-Ginger-Garlic-and-Chilli-Seabass

You can load the noodles up with as much speed as you like. Here we use 3 peppers, broccoli, spring onions, carrots, and some mushrooms.

We’ve combined the stir fried vegetables with regular egg noodles in this Syn Free Ginger, Garlic and Chilli Seabass, but if you want to follow an SP day, you can omit them and add some spiralized courgette and carrots instead.

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I think it’s fair to say that the saying is true “if it swims it slims”, as we always have great losses when we have a lot of fish in the week. Packed full of essential oils, they’re pretty good brain food too.

When ever oil is called for in cooking we use Frylight instead. The olive oil or sunflower versions are an ideal substitute for Asian type recipes like this Syn Free Ginger, Garlic and Chilli Seabass. Perfect for everyday frying and cooking, it delivers exactly one calorie per spray, which makes it Syn free!

syn-free-ginger-garlic-and-chilli-seabass

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Syn Free Ginger, Garlic & Chilli Seabass | Slimming World

Votes: 9
Rating: 3.22
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Servings

Prep Time

Cooking Time

portion 15 minutes 15 minutes

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Calories

Weight Watchers

Slimming World 

11

Smart Points

Zero

Syns

Per portion Per portion Per portion
INGREDIENTS
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INSTRUCTIONS
  1. Preheat your oven to 200°C
  2. Mist a pan with frylight and fry all the ingredients for the fish (except the fillets) until the ginger and garlic become aromatic.
  3. Place the Seabass fillets in the pan, skin side down and cook until the skin becomes crispy. Place the pan in the oven to cook the fish through
  4. Boil the kettle and place the noodle nests into a large microwave friendly bowl. Top with the boiling water, cover with clingfilm and cook on high for 3 minutes. Let stand whilst you start cooking the veg
  5. Mist a wok or high sided pan with frylight and fry half the spring onions, ginger and garlic until the ginger and garlic become aromatic
  6. Add the rest of the noodle ingredients (except the noodles and 3 spring onions) to the pan and stir well. Let cook for 5 minutes until the carrot begins to soften.
  7. Drain the noodles and add then to the vegetables. Stir well, then add the rest of the spring onions.
  8. Remove the fish from the oven - it should be cooked - but just check. Plate up the noodles and veg, and top with the seabass. Enjoy!

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IMPORTANT INFORMATION

Syn values given are correct at time of writing but may not always be accurate.

This website is unofficial and in no way part of or representative of Slimming World. We’re aren’t trained by Slimming World nor authorised to give Slimming World advice. Should any advice given here should not replace the advice of your Slimming World consultant.

Ideally you should check with Slimming world for the most up to date Syn values using official resources such as; the Syns calculator, Syns Online on LifelineOnline or by calling the Syns Hotline on (0906) 851 8518.

Although pinchofnom.com attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Under no circumstances will pinchofnom.com be responsible for any loss or damage resulting for your reliance on nutritional information.

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As our recipes change often in accordance with syn value changes, we want to ensure that they're as accurate as possible at all times. 

If you use or re-create our recipes we kindly ask:

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  • You don't reproduce the recipe in full
Kay
Kay

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