Seabass with Ginger and Spring Onion
- 1 sea bass fillet
- 40g sugar snap peas, sliced
- 1 small piece of ginger (depending on your taste)
- 2 spring onions
- 1 garlic clove, crushed
- 30g bean sprouts
- 10ml virgin olive oil
- 50g rice noodles (omit from 30 day lean - swap for cauliflower rice)
- Slash the skin of the sea bass 3 times.
Heat a frying pan and add the oil. Once hot, place the fish skin-side down and cook for 5 mins or until the skin is very crisp and golden. The fish will be almost cooked through.
Turnover, cook for another 30 seconds to 1 minute. Make sure the fish is cooked through before transferring to a serving plate and keep warm.
In the hot pan add the sugar snap peas, garlic and ginger and stir fry for 2 minutes. Finely chop the spring onions and stir fry half of them for 3 minutes. Add the bean sprouts for the last minute.
While the spring onion mixture is cooking put the rice noodles in a pan over a medium heat and cover with boiling water.
Cook, stirring gently to separate the noodles, until they're just tender (this will take 3-7 minutes). Drain the noodles before serving.
Place the noodles on a plate. Place the sea bass on top and pour the spring onion mixture on top. Add the remainder of the spring onion on top and serve.