Miso Sea Bass with Sesame Noodles & Pak Choi

Cooking Instructions

• 1. In a small bowl, mix together the miso paste, honey, soy sauce, sesame oil, rice vinegar, ginger and garlic. Add 1 tablespoon of water and mix until smooth. Set aside while you prepare the fish.
• 2. Cook the noodles according to the packet instructions. Drain, reserving a splash of the cooking water. Return the noodles to the pan and toss with the soy sauce, sesame oil, rice vinegar, honey and sesame seeds. Add a splash of the reserved cooking water if they need loosening. Stir through the sliced spring onions and chilli.
• 3. Pat the sea bass fillets thoroughly dry with kitchen paper and season lightly with salt. Heat the vegetable oil in a non-stick frying pan over a medium-high heat. Place the sea bass skin-side down and cook for 4–5 minutes, pressing gently with a fish slice for the first 20–30 seconds to keep the skin flat. Once the skin is golden and crisp, turn the fish and cook for around 1 minute.
• 4. Reduce the heat to medium-low and spoon the miso glaze over the fish. Turn the fillets carefully so the glaze coats the flesh side. Cook for another 1–2 minutes, allowing the glaze to become glossy and slightly sticky. Be careful not to use too high a heat, as the honey and miso can catch quickly.
• 5. While the fish is cooking, steam or stir-fry the pak choi for 2–3 minutes until just tender but still vibrant.
• 6. Divide the sesame noodles between two bowls and place the pak choi alongside. Top each bowl with a glazed sea bass fillet, keeping the crispy skin facing upwards. Finish with spring onion, sesame seeds and a little fresh chilli. Add coriander and a wedge of lime, if using. Serve immediately.