Gok's crispy sea bass with noodle salad

Friday 6 March at 12:49pm

From fashion to food, Gok’s back in the kitchen making a delicious Vietnamese noodle salad.

Crispy sea bass with noodle salad

Serves: 2

Ingredients

For the pan seared sea bass

1/2 clove garlic

1/2 inch of ginger

1 whole spring onion

1/2 de-seeded birds eye red chilli

2 sea bass fillets (approx 170g each)

1 tbsp olive oil

For the glass noodle salad

200g rice vermicelli, soaked in water to rehydrate

1 large carrot, peeled and cut into matchsticks/julienne

Handful beansprouts

½ cucumber, peeled, seeds removed and cut into matchsticks/julienne

2-3 tbsp coriander, chopped

2 spring onions, cut into matchsticks/julienne

½ tsp black sesame seeds

100g edamame beans

For the dressing

Sesame oil dash

1 tbsp rice wine vinegar

1 tsp light soy sauce

¼ tsp fish sauce

Pinch dried chilli flakes

Pinch salt

Pinch sugar

Juice of ½ lime

½ tsp black sesame seeds

Fresh lime to serve

A pot of Chinese tea to serve

Method

For the salad, soak the vermicelli noodles in a large bowl by covering in boiling water and leaving for 3-4 minutes until tender. Refresh in cold water and then drain. Put to one side.
Mix the carrots, bean sprouts, cucumber and spring onion, chopped coriander then add the noodles and mix together
To make the dressing (to taste) mix sesame oil, rice wine vinegar, light soy sauce, fish sauce, chilli flakes, salt, sugar and lime juice and sesame seeds before dressing the salad
For the pan fried sea bass, blitz the garlic, ginger, spring onion and chilli to make a paste
Heat a medium frying pan with 1 tbsp olive oil until hot. Flash cook the ginger, garlic paste
Season the fish fillets and place skin side down in the pan. Cook until the skin is golden and crisp, and the flesh is changing colour.
To serve place the salad in a bowl and top with the sea bass fillets and squeeze over the lime juice