Crispy sea bass with chilli and lemongrass noodles
An Asian-inspired take on a fried fish dinner, with chilli and lemongrass noodles.
For the sea bass
For the noodles
For the dressing
For the crispy shallots
To make the sea bass, preheat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Place the flour in a wide bowl and season with salt and pepper. Toss the fish in the seasoned flour and deep fry until crispy and cooked through. Keep warm.
Meanwhile, to make the noodles, place all of the ingredients in a large bowl and toss together.
To make the dressing, pound all of the ingredients in a pestle and mortar until a smooth paste is formed. Season with the salt and pepper and stir the dressing into the noodles.
To make the crispy shallots, heat a layer of the oil in a deep saucepan. Dust the shallots with a light coating of the flour and deep fry in the oil until crispy. Transfer to kitchen paper to drain then sprinkle the shallots with the salt, sugar and chilli flakes. Crush slightly.
To serve, place the fish on top of the noodles and sprinkle with the crispy shallots.