Sea Bass with noodle salad

This quick and easy sea bass and noodle salad is ready in just 30 minutes but is packed full of flavour.


  • shallot 1, finely sliced
  • lime juice 1½ tbsp, plus wedges to serve
  • rice wine vinegar 1 tbsp
  • fish sauce ½ tbsp
  • golden caster sugar 1½ tbsp
  • red bird’s eye chilli ½, finely sliced
  • rice vermicelli noodles 100g
  • sea bass fillets 2
  • oil
  • cucumber 1/4, seeded and sliced
  • mint a handful of leaves, finely sliced
  • coriander a large handful, chopped


  • STEP 1

    Put the shallots, lime juice, vinegar, fish sauce and caster sugar in a bowl and mix until the sugar dissolves, then add the chilli and leave to macerate.

  • STEP 2

    Meanwhile, cook the rice noodles, rinse under cold water and drain really well. Brush the skin of the sea bass fillets with oil then grill skin side up for 4-5 minutes.

  • STEP 3

    Toss the noodles in the shallot mix with the cucumber and herbs, saving some of the herbs for the top. Divide the noodles between 2 plates and put a fish fillet, skin side-up, on top of each with wedges of lime to squeeze over.

    Nutritional Information

    • Kcals 518
    • Fat 16.9g
    • Saturates 3.4g
    • Carbs 57.8g
    • Fibre 1.5g
    • Protein 33.1g
    • Salt 1.3g
Source : olive magazine