Serves 2
Ingredients:
2 x 150g fillets bream (scaled and pinboned)
For the Cooking Sauce
Ingredients:
½ bunch finely chopped coriander
Juice of 4 oranges
4 tbsp soy sauce
4 spring onions sliced
2 tsp fish sauce
2 tsp rice wine vinegar
Clove of chopped garlic
1 red chilli deseeded and chopped
1 tsp sweet chilli sauce
For the Garnish
Ingredients:
1 Pac choi cut into quarters
1 pkt egg noodles
1tbsp sesame oil
1 tbsp sesame seeds
Segments of 1 orange
Baby coriander shoots (optional)
Method:
Score the skin of the fish fillets and press in some of the chopped coriander. Mix all the ingredients in a bowl (except the remaining chopped coriander and spring onion) to create the cooking sauce.
Heat a deep non-stick pan on the hob, add a splash of oil and cook fish for 1 minute on skin side then turn. Whist searing skin of fish add the pac choi quarters.
Pour over cooking sauce, bring to a gentle simmer for 3 minutes basting the fish occasionally then turn off heat.
Sprinkle over remaining coriander, spring onion and add blood orange segments.
Blanch noodles and then drain add to a pan or bowl and stir in the sesame oil and seeds.Using a meat fork twist a barrel of noodles and arrange in a serving bowl. Present the fish fillet next to noodles in the bowl with the pac choi pieces and spoon over the sauce.
Garnish with young coriander shoots.
