Ingredients

The following ingredients have 4 Servings
  • 1 pound firm white fish fillets (I used sea bass)
  • salt/pepper to taste
  • 1/4 - 1/2 cup sesame seeds
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons minced ginger
  • 8 ounces thin rice noodles
  • 2 tablespoons oyster sauce
  • 1 tablespoon gluten free tamari
  • 1-2 teaspoons chili garlic sauce (depending on desired spice level)
  • 1-2 teaspoons sesame oil
  • 1 large cucumber (peeled and cut into matchsticks)
  • 8 radishes (cut into matchsticks)
  • additional sesame seeds for garnish

Instruction

  • Soak rice noodles in water for 5-10 minutes.
  • Heat pan over medium-high heat and add oil.
  • Season fish with salt/pepper and dredge fish in sesame seeds, pushing down on the fish to make sure they stick.
  • Cook fish in pan until browned and cooked through on both sides, 4-6 minutes per side. Remove.
  • Add minced ginger to the pan and cook until aromatic (1 minute). Add noodles, and cook for 1-2 minutes.
  • Add oyster sauce, tamari, chili garlic sauce and sesame oil. Mix, until thoroughly incorporated.
  • Add cucumber and radishes and mix.
  • Serve noodles topped with fish and sprinkled with sesame seeds.