Style: Hot Dishes
2x150g Sea bream fillets, scaled
2 tablespoons light soy sauce
1 teaspoon sesame oil
2x90g Hakubaku Soba Noodles
4 Spring onions, chopped
2 cloves Garlic, shopped fine with oil
a handful Beansprouts
a handful Chopped unsalted peanuts
1 teaspoon Salt
1 teaspoon sugar
2 tablespoons Vegetable oil
Grilled sea bream
Put the sea bream in a shallow dish and cover with the soy sauce and sesame oil. Cover, then put in the fridge for 2 hours.
Preheat the grill to medium-high. Cook the noodles as per instructions refresh under cold water, combine with the spring onions, peanuts, garlic, bean sprouts, salt and sugar in a large bowl.
Pan fry the sea bream in a little sesame oil and butter. Heat a wok over a medium heat for 1-2 minutes or until completely hot and almost smoking and add the vegetable oil. Add the noodles and stir fry for 2 minutes until all the ingredients are heated through, adding in the reserved marinade. Divide the noodles between 2 plates and top with the sea bream.