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Takes: 18 minutes
Serves: 1
No nutritional information available.
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
- 1 tsp 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
- 1 tbsp dark soy sauce
- 1 tsp Thai fish sauce
- Juice of a ½ lime
- Pinch of chilli flakes
Method
1. Place the pak choi in a bowl with the carrot, mushrooms, ginger and spring onion and drizzle over the oil.
2. Preheat the air fryer to 190°C. Place the vegetables in the air-fryer basker and cook for 5 minutes.
3. Meanwhile, mix together all the sauce ingredients in a clean bowl.
4. Season the fish with a little black pepper. Place skin-side up in the air fryer with the vegetables and cook for 4 minutes.
5. Remove the fish to a plate, tip the vegetables into the base of air fryer, removing the rack, and add the pak choi leaves. Pour over three-quarters of the sauce, stir to coat the vegetables, then return the fish flesh-side up. Spoon the remaining sauce over the fish and cook for 2 - 3 minutes.
6. Meanwhile, prepare the noodles according to the pack instructions.
7. Serve the noodles on a plate, topped with the vegetables and seabass, drizzling over any sauce from the air fryer. Scatter over the mint leaves and serve immediately.
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