Ginger, Garlic and Chilli Seabass
-
Prep Time
15 MINS
-
Cook Time
15 MINS
- KCals 356
- Carbs 48G
2 Servings
Ingredients
For the Fish
- 3 spring onions finely chopped
- ½ chilli de-seeded & finely chopped
- 1 cm ginger finely chopped
- 1 clove garlic finely chopped
- ½ small tin bamboo shoots finely chopped
- ½ lime juice of
- low calorie cooking spray
- 2 seabass fillets de-boned
For the Noodles
- 6 spring onions finely chopped
- 1 clove of garlic finely chopped
- 1 cm ginger finely chopped
- 1 carrot finely chopped
- 6 mushrooms quartered
- 3 peppers cut into slices
- ½ lime wedged
- ½ small tin bamboo shoots
- 2 noodle nests
- 1 chicken stock pot
- 2 tbsp soy sauce
- 1 tbsp rice vinegar or white wine vinegar with 1/2 tsp sweetener added
- 1 tsp granulated sweetener or any sweetener
- ½ tsp chilli flakes
- 150 ml water
Instructions
-
Preheat your oven to 200°C.
-
Mist a pan with low calorie cooking spray and fry all the ingredients for the fish (except the fillets) until the ginger and garlic become aromatic.
-
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.
-
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.
-
Mist a wok or high sided pan with low calorie cooking spray and fry half the spring onions, ginger and garlic until the ginger and garlic become aromatic.
-
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.
-
Drain the noodles and add then to the vegetables. Stir well, then add the rest of the spring onions.
-
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!