Thai Sea Bass fillets with Asian noodles and vegetable stir fry.

  • Serves: 4 people
  • Prep time: 15 minutes
  • Cooking time: 15 minutes
    • Thai

    Thai Sea Bass

    Recipe Information

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    2 x packs Seabass with lemongrass and chilli butter

    1 x pack Asia ready to wok noodle

    100g coconut milk

    15g piece ginger

    2 x cloves garlic

    Juice ½ lime

    ½ teaspoon chilli powder

    4 x mini peppers

    135g baby sweetcorn

    135g mangetout

    5g fresh coriander

    Sea salt and black pepper

    A little rapeseed oil 


    Peel the garlic and the ginger.

    Chop them finely and put into a bowl.

    Add the lime juice, chilli powder and the coconut milk, season with a little salt and pepper and mix well.

    Cut the mangetout and the sweetcorn in half lengthways.

    Cut the peppers into strips – discard any white pith and seeds.

    In a large wok add some oil and heat.

    Add the sliced vegetables and stir fry for 5 mins, add the noodles and cook for another couple of mins until the noodles are loosened – add the coconut mixture and heat through.

    Meanwhile cook the sea bass as per instructions on the back.

    Serve the sea bass on a bed of the Asian hot salad drizzled with the lemongrass butter.