Sea bass with noodles, pak choi, sesame oil and coriander
2 servings
75 minutes
Sea bass with noodles, pak choi, sesame oil, and coriander is a harmony of Japanese cuisine that combines tender fish, aromatic herbs, and balanced Eastern flavors. Soba noodles soaked in teriyaki and yellow bean sauce acquire a rich, slightly sweet taste, while pak choi and sprouts add freshness and texture. The sea bass, fried to a crispy golden crust, remains juicy inside, and the sesame oil and cilantro impart subtle nutty-spicy notes to the dish. This dish embodies the Japanese philosophy of balance and simplicity, making it perfect for a light yet rich dinner. Serving with lime enhances the citrus notes, making the flavor even more pronounced.
1
Mix the noodles with vegetables, sesame oil, and the prepared sauce in a bowl, cover with a towel.
- Sesame oil: 2 teaspoons
- Teriyaki sauce: 200 g
- Yellow bean sauce: 75 ml
2
Season the fish with salt and pepper. Reheat the pan and add the remaining oil. Place the fish skin-side down and cook for 2-3 minutes, then flip and cook for another minute.
- Sea bass fillet: 2 pieces
- Salt: to taste
- Ground white pepper: to taste
- Vegetable oil: 2 tablespoons
3
Divide the noodles with vegetables into 2 plates, top with fish. Sprinkle with shallots and coriander. Serve with lime wedges.
- Shallot: 1 head
- Fresh cilantro (coriander): 2 stems
- Lime: 1 piece
4
For the sauce, mix teriyaki sauce, yellow bean sauce, chopped lemongrass, and grated ginger in a bowl.
- Teriyaki sauce: 200 g
- Yellow bean sauce: 75 ml
- Grated ginger: 1 tablespoon
- Lemongrass: 1 stem
5
Boil the noodles in boiling water until soft for 2-3 minutes. Drain and rinse under cold water.
- Soba noodles: 175 g
6
Heat a wok or large skillet over medium heat for 1-2 minutes until smoking, then add 1 tablespoon of vegetable oil. Add finely chopped red onion, bok choy, sprouts, and minced garlic, and stir-fry for 1 minute. Transfer to a plate.
- Vegetable oil: 2 tablespoons
- Red onion: 1 head
- Baby pak choi: 2 pieces
- Bean sprouts: 0.3 glass
- Garlic: 2 cloves