Ingredients

The following ingredients have 4 Servings
  • 3 spring onions (finely chopped)
  • ½ chilli (de-seeded & finely chopped)
  • 1 cm ginger (finely chopped)
  • 1 clove garlic (finely chopped)
  • ½ small tin bamboo shoots (finely chopped)
  • ½ lime (juice of)
  • low calorie cooking spray
  • 2 seabass fillets (de-boned)
  • 6 spring onions (finely chopped)
  • 1 clove of garlic (finely chopped)
  • 1 cm ginger (finely chopped)
  • 1 carrot (finely chopped)
  • 6 mushrooms (quartered)
  • 3 peppers (cut into slices)
  • ½ lime (wedged)
  • ½ small tin bamboo shoots
  • 2 noodle nests
  • 1 chicken stock pot
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar (or white wine vinegar with 1/2 tsp sweetener added)
  • 1 tsp granulated sweetener (or any sweetener)
  • ½ tsp chilli flakes
  • 150 ml water

Instruction

  • Preheat your oven to 200°C.
  • Mist a pan with low calorie cooking spray and fry all the ingredients for the fish (except the fillets) until the ginger and garlic become aromatic.
  • Place the Seabass fillets in the pan, skin side down and cook until the skin becomes crispy. Place the pan in the oven to cook the fish through.
  • Boil the kettle and place the noodle nests into a large microwave friendly bowl. Top with the boiling water, cover with clingfilm and cook on high for 3 minutes. Let stand whilst you start cooking the veg.
  • Mist a wok or high sided pan with low calorie cooking spray and fry half the spring onions, ginger and garlic until the ginger and garlic become aromatic.
  • Add the rest of the noodle ingredients (except the noodles and 3 spring onions) to the pan and stir well. Let cook for 5 minutes until the carrot begins to soften.
  • Drain the noodles and add then to the vegetables. Stir well, then add the rest of the spring onions.
  • Remove the fish from the oven - it should be cooked - but just check. Plate up the noodles and veg, and top with the seabass. Enjoy!