Name: Vietnamese Sea Bass
Cook time: 18 min
Yield: 2
Ingredients: 1 pak choi, end trimmed, stem sliced and leaves separated; 1 small carrot, peeled and thinly sliced; 75g shiitake mushrooms, sliced; 2cm piece of fresh ginger, peeled and cut into thin strips; 1 spring onion, thinly sliced; 1tsp toasted sesame oil; 1 seabass fillet, skin scored 3 times; Freshly ground black pepper; 50g nest of flat rice noodles; 6 fresh mint leaves, to serve; FOR THE SAUCE; 1tbsp oyster sauce; 1tbsp dark soy sauce; 1tsp Thai fish sauce; Juice of ½ a lime; Pinch of chilli flakes

VMG Recipes