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 pak 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 pak choi pieces and spoon over the sauce. Garnish with young coriander shoots.
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 pak 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 pak choi pieces and spoon over the sauce. Garnish with young coriander shoots.
