Singapore Chilli Sea Bass with noodle salad

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Preparation time: 40 minutes seabass

Cooking time: 35 minutes

Serves: 2

What You’ll Need:

  • 1 whole Sea Bass (appox. 450g scaled and gutted)
  • Sainsbury’s basics plain flour for dusting
  • 75ml by Sainsbury’s olive oil
  • A thumb sized knob of Sainsbury’s ginger
  • 3 cloves of by Sainsbury’s garlic
  • A small knob (less than the ginger) of shrimp paste
  • 3 tablespoons of by Sainsbury’s tomato ketchup
  • 3 tablespoons of by Sainsbury’s British white caster sugar
  • 4 tablespoons by Sainsbury’s sweet chilli sauce
  • 100ml of chicken stock (by Sainsbury’s fresh signature chicken stock or from a by Sainsbury’s stock cube)
  • 1 tablespoon of by Sainsbury’s light soy sauce
  • by Sainsbury’s coriander and by Sainsbury’s spring onions, chopped for garnish
  • 100g by Sainsbury’s rice noodles
  • Handful of by Sainsbury’s fresh mint
  • Handful of by Sainsbury’s fresh coriander
  • Juice of 2 Sainsbury’s limes
  • Pinch of by Sainsbury’s British white caster sugar
  • Dash of Thai fish sauce
  • 100g by Sainsbury’s cucumber (shaved with a peeler)
  • 50g by Sainsbury’s carrots, grated

What To Do:

  • Make 3-4 cuts in each side of the fish, dust with flour and fry gently either side until lightly crisped.
  • Blend the garlic, shrimp paste and ginger to make a smooth paste
  • Fry the paste until fragrant then add the sugar and ketchup and cook, stir together for a few more minutes then add the sweet chilli sauce and the chicken stock, simmer. Cook for 3-4 minutes more and taste – it should be sour, fiery hot and sweet. Season with soy and add more heat or sugar depending on your taste
  • Rub into the fish and then roast in a hot oven set to 220C for 15 minutes, sprinkle with coriander and spring onions and squeeze a little lime juice over
  • To make the salad, soak the noodles in hot water for 5 minutes then drain and refresh in cold water. Make the dressing by mixing the lime, sugar and fish sauce. Toss the noodles with the carrots, cucumber and herbs then add the dressing and toss together and serve with the roasted fish

New recipes available from renowned fish chef Mitch Tonks to mark the Sainsbury’s #SwitchtheFish campaign, all about encouraging the nation to expand their fish repertoire! 

On Friday 12th June, if a Sainsbury’s customer asks for one of the ‘big five’ fish – salmon, tuna, haddock, cod or prawns –  from one of the 400 fish counters in Sainsbury’s supermarkets, they will be offered a portion of one of four alternative fish for free – sea bass, coley, hake or loch trout. The alternative fish will also be on offer between 10th-23rd June.

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