Soy Poached Fillet of Sea Bream, Sesame Noodles, Pak Choi, Chilli and Blood Orange

Soy poached fillet of Sea Bream, Sesame Noodles, pak choi, Chilli and Blood Orange from James Tanner! This Asian inspired recipe is quick to cook, simple to do and utilises many store cupboard ingredients. It's also totally tasty!
Soy Poached Fillet of Sea Bream, Sesame Noodles, Pak Choi, Chilli And Blood Orange

Ingredients

  • 2 x 150g fillets bream (scaled and pinboned)
  • ½ bunch finely chopped coriander
  • Juice 4 blood 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
Garnish:
  • 1 Pak choi cut into quarters
  • 1 pkt egg noodles
  • 1tbsp sesame oil                                         1 tbsp sesame seeds
  • Segments of two blood 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 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.

 

Ingredients

  • 2 x 150g fillets bream (scaled and pinboned)
  • ½ bunch finely chopped coriander
  • Juice 4 blood 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
Garnish:
  • 1 Pak choi cut into quarters
  • 1 pkt egg noodles
  • 1tbsp sesame oil                                         1 tbsp sesame seeds
  • Segments of two blood 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 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.