I adore this Asian-flavoured dressing! Its originally from ‘Jamie At Home’ (with a little adaptation) to dress his winter roast squash and duck salad which I must admit is one of my foodie downfalls. I just cannot CANNOT resist seconds, thirds and usually fourths. Much of its moreish teasing comes from this powerful killer dressing. Here I used it to coat some warm and obligingly absorbant noodles, mixed with some crunchy peanuts for texture and topped with a hearty piece of moist fish and crispy ginger strips. Shamefully I devoured mine with a fork. However- after a recent outing for a sushi lunch, I must admit my chop stick skills are progressing. Slowly.
- 1-2 large limes
- Extra virgin olive oil
- 1 tsp sesame oil
- 1 tbsp soy sauce
- 1 tsp brown sugar
- 1 red chilli, finely chopped
- 1 garlic clove, grated/finely crushed
- Bunch coriander
- 2 spring onions
- Large knob of ginger
Fish and noodles
- 2 seabass fillets (or anything white fish e.g. seabream, cod, haddock)
- 2 dried noodles nests/ rice noodles
- 6 raw king prawns
- Handful of mange tout
- Handful roasted salted peanuts
- Knob ginger
- Sunflower oil for frying
- Start with the ginger so it has time to dry out as much as possible before frying. Finely slice the ginger into thin strips or matchsticks. Dry out between two sheets of kitchen roll and set aside.
- Make the dressing. Squeeze the lime juice and zest of 1 lime into a jam jar. Add just under the same amount of extra virgin olive oil. Add the sesame oil, soy, sugar, chilli and garlic. Grate in the ginger and finely chop the green tops of the spring onions and add these. Add a small handful of chopped coriander leaves and then place the lid on the jar and shake to mix. Adjust the taste to your liking, adding more soy for seasoning and more lime for that kick.
- Chop the remaining spring onions and coriander and set aside in a bowl with the peanuts to garnish later.
- For the crispy ginger, heat a shallow layer of sunflower oil in a pan. Shallow fry the ginger for about 30 seconds or so until golden brown. Spoon out onto kitchen to drain and season with salt. Leave aside to crisp.
- Bring a saucepan of light stock to the simmer and get a frying pan over a highish heat. Simmer and cook the noodles for about 5 minutes throwing in your mange tout towards the end.
- Meanwhile, cook your seasoned sea bass fillets, skin side down, for about 3 minutes until a crispy skin forms. Turn for the remaining minute to cook through and add the prawns and cook, for a matter of a minute, until pink.
- Once the noodle are cooked drain them quickly while retaining a little of the starchy cooking water and return to the pan. Add the dressing and mix until it is coated and absorbed.
- Add a handful of the coriander, peanut and spring onion mix, saving a handful for the top.
- Spoon the noodles into large bowls, top with the fish and prawns. Scatter with the remaining peanuts, coriander and spring onion garnish and top with the crispy ginger.