Sizzling Chili Sea Bass with Stir Fried Udon Noodles
An aromatic sea bass dish served atop delicious Japanese yaki udon noodle stir fry in oyster sauce. It's a dish sure to have everyone licking their lips in anticipation.
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Seabass
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Ginger
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Fresh Red Chilli
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Spring Onion
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Udon Noodles
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Red Cabbage
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Shiitake Mushrooms
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Water Chestnuts
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Oyster Sauce
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Olive Oil
|
Seabass |
Ginger |
Fresh Red Chilli |
Spring Onion |
Udon Noodles |
Red Cabbage |
|
Shiitake Mushrooms |
Water Chestnuts |
Oyster Sauce |
Olive Oil |
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0.0 min
In another saucepan bring water to the boil.
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0.5 min
Peel and chop the ginger into matchsticks.
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1.5 min
Finely slice the red chilli into matchsticks.
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2.0 min
Slice the spring onion into thin strips.
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2.5 min
Shred the red cabbage into fine strips.
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3.0 min
Chop the water chestnuts.
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4.0 min
Slice the shiitake mushrooms.
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5.0 min
Heat a pan over high heat.
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5.5 min
Add the udon noodles to the boiling water and cook for four minutes, or until slightly softened. (4 minutes approximately)
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6.0 min
Add the ginger, chilli and spring onion to the heated pan. Stir fry until softened and fragrant. Add a small amount of the oyster sauce to soften the mixture and set aside.
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6.5 min
In another pan or a wok, heat some olive oil over high heat.
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7.0 min
Add the red cabbage, water chestnuts and shiitake mushrooms. Stir fry until softened.
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9.0 min
Drain the udon noodles and add to the stir fry.
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10.0 min
Heat another pan over high heat.
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10.5 min
Add the fish, skin side down, and cook until the skin is crisp. Turn and sear the remaining side. Cook until firm and cooked through (2-3 minutes on each side).
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15.0 min
Remove the fish from the heat and distribute among serving plates.
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15.5 min
Stir the oyster sauce through the udon noodle stir fry.
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16.0 min
Distribute the udon noodle stir fry among serving plates, along side the fish.
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18.0 min
Serve the chilli, ginger mix atop the fish as garnish.
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Ingredients
Seabass
Ginger
julienne
Fresh Red Chilli
julienne Use according to taste
Spring Onion
julienne
Udon Noodles
Red Cabbage
shredded
Shiitake Mushrooms
sliced
Water Chestnuts
quatered
Oyster Sauce
Olive Oil
1 tablespoon per person
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Reviews (1)
Joanne Leslie