Pan Fried Sea Bream with Asian Style Noodles

Is it because it’s Lent, or I’m Down By the Sea, or because Spring keeps teasing me that I am cooking and enjoying lots of gorgeous fish? Who knows, who cares….!

The recipe is more for preparing the noodles than the fish which was simply lightly pan-fried in olive oil and sprinkled in sea salt and then drizzled with a little extra olive oil and a squeeze of lemon. I haven’t given many details for quantities, you know how much you can eat!

Sea Bream & Asian Noodles (3)

Ingredients

  • Fresh or dry noodles
  • A mixture of chopped, sliced, slithered veg….I used chopped broccoli, sliced peppers, finely chopped spinach leaves and thin slithers of carrot (I used my peeler)
  • About a teaspoon of fresh ginger, grated
  • 2 or 3 fat cloves of garlic, crushed
  • Half a teaspoon of Chinese five spice powder
  • A few splashes of fish sauce (go easy, it’s strong)
  • Soy sauce to taste
  • Sesame oil for stir frying
  • A couple of fresh chillies, thinly sliced

This is a three pot cooking session, sorry, but it’s quick! Put the water on for your noodles and heat the oil for the fish in a large frying pan. Now add a little sesame oil (you may want to do half vegetable or sunflower oil as it has a strong taste) in a wok or frying pan.

Using all three of your hands and arms, drop the noodles into the boiling water and cook until almost done. Turn the heat off at this point and give one of your arms a rest. At the same time fry the bream lightly on both sides and stir fry the veg, spice, garlic and ginger for about 4-5 minutes. It all comes together at once.

Sea Bream & Asian Noodles (1)

Drain the noodles and add to the vegetables, adding the fish sauce and soy sauce and stir fry for another minute. Plate the noodles and vegetables up, artistically place your fish on top and sprinkle with chilli if using. Use two hands for your cutlery and your third for drinking wine and dabbing genteelly at your mouth.  Or you could just give yourself a pat on the back.

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54 thoughts on “Pan Fried Sea Bream with Asian Style Noodles

  1. Oh how I would dearly love to be able to get fish this fresh. What a terrific preparation, Tanya! I love these flavors and am so intrigued with the use of the five spice with fish…something I’ve not tried yet, and I love five spice!

  2. We Aussies are raised on Asian influences and seafood and this looks more like Sunday tea than a pat on the back but the rest of the world is slowly coming around ;). I haven’t had noodles in ages and I am starting to get a hankering for them, especially after seeing those glistening beauties above. I adore sesame oil and douse my homemade spring rolls in it and really can’t understand why anyone would call it “strong” but I adore broad beans, Brussels sprouts and vegemite so I guess my tastebuds might be a little eccentric 😉

  3. Well narff77 has already stated half my case: would you believe fish and stirfried noodles prepared very similarly to this are already on the menu for today’s lunch 🙂 ! I do variations on the theme at least 2-3 times a week. I AM very, very careful with sesame oil on the other hand – 1/2 – 1 tsp is plenty and I always use it as a final dressing, usually stirfrying with rice bran oil or a basic olive oil spray! Zucchini and sugar pea pods also go nicely with it as does a little oyster sauce . . . yum 🙂 !

    1. I loved the food when I was travelling and could eat Asian flavours for breakfast lunch and dinner. Well, I did most of the time actually! And now I fancy congee for breakfast 🙂

  4. Oh, that sounds good! No one needs a REASON to eat good fish, other than having it availible!
    Bream isn’t one we get in the States, but any trout, snapper, or even tilapia would work here…

  5. Way to go, Tanya! This dish looks fantastic! I think what really makes this dish is that both the fish fillet and the pasta could do very well on their own. Put them together, though, and the sum is definitely better than the parts. I’m should be heading to bed and you’ve got me thinking about fish & pasta. Thank you. 😉

  6. That looks good. We are having fish all this week I think. But not sure what kind. The Better Half is the cook in our family.

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