Looking for a tasty midweek dinner option? Try cooking up our Teriyaki Seabass with Veg & Noodle in just 10 minutes for a balanced and tasty meal.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Soy Sauce(ContainsCereals containing Gluten, Soya)
Sea Bass Fillets(ContainsFish)
Noodles(ContainsCereals containing Gluten, Egg)
Rainbow Vegetable Mix
Bring a large pan of water to the boil with 0.25 tsp salt. Preheat your grill to high. Zest and halve the lime. Halve the shiitake mushrooms. In a small bowl, mix together the soy sauce, honey and ketjap manis. Line a baking tray with foil and drizzle with oil.
Pop the sea bass (skin side down) on the foil and pour a tablespoon of the sauce over each fillet. Spread with the back of the spoon to coat the fish. When the water is boiling, add the noodles and cook for 4 mins. Pop the fish under the grill and cook until the sauce is caramelising and the fish is cooked, 4-5 mins. IMPORTANT: The fish is cooked when opaque in the middle. Meanwhile, heat a drizzle of oil in a large frying pan over high heat. Once hot, add the rainbow vegetable mix and shiitake mushrooms. Stir fry until just tender, 2 mins.
Add the remaining soy mixture with the lime zest, a squeeze of lime juice and a splash of water. Drain the noodles, then add to the pan of vegetables and mix together. Continue to cook until everything is piping hot. Add any remaining sauce too the noodles. Divide the noodles between plates and top with the sea bass. Serve with lime wedges alongside. Enjoy!