Sweet Chilli & Lime Sea Bass, Egg Noodles & Carrot Plate
Sweet Chilli & Lime Sea Bass, Egg Noodles & Carrot Plate brings Thai flavour to a plate that delivers 42g of protein for 464 kcal. A reliable weeknight dinner that reheats beautifully for meal prep.
Ingredients
- 140g Sea Bass
- 130g egg noodles
- 80g pak choi
- 80g carrots
- 25g sweet chilli sauce
- 15g juice of ½ lime
- 5g soy sauce
- 10g spring onions
Method
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1
Prep everything first: wash and trim the pak choi and carrot, then measure out the sauce ingredients.
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2
Cook the egg noodles for 4 minutes, drain and toss with a few drops of sesame oil or water.
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3
Score the sea bass skin, season and pan-fry skin-side down for 3-4 minutes, then flip for 1 minute.
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4
Combine the sweet chilli sauce, lime and soy, and toss through the protein and veg in the final minute of cooking.
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5
Meanwhile, steam or stir-fry the pak choi and carrot for 3-5 minutes until just tender with a little bite.
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6
Build the plate: egg noodles first, then the veg and sea bass, spooning over any remaining sauce. Finish with the spring onions.
Tap ingredients and steps to tick them off as you cook.