Sesame crusted fish with chilli lime noodles

Sesame crusted fish with chilli lime noodles. Takes 20 mins. Makes 2.

Ingredients: 25g chilli jam 1 lime 10g toasted sesame seeds 16ml soy sauce 2 spring onions 2 basa fillets 2 wholewheat noodle nests 15g fresh ginger root 80g tendersteam broccoli 1tsp dried chilli flakes 10g black sesame seeds 1tbsp white miso paste Vegetable oil

Instructions:

1. preheat oven to 220C/200C(fan)/425F/ gas 7. Boil a kettle. Pat the basa fillets dry with kitchen paper and add them to a baking tray (use tin foil to avoid mess). Spread the miso paste evenly over the basa fillets with the back of a teaspoon
2. Sprinkle the black and white sesame seeds over the basa and press down firmly with your hand so that they stick. Drizzle the fish with vegetable oil and put the tray in the oven for 8-10 min or until cooked through.
3. Meanwhile add the noodle nests to a pot and cover with boiled water until fully submerged. Bring to the boil over a high heat and cook for 5 min.
4. Meanwhile, scrape the skin off the ginger with a teaspoon and grate the ginger. Add the ginger to a bowl with the soy sauce, chilli jam, chilli flakes, 1tbsp vegetable oil and the juice of half a lime. Mix it all up, this is your sweet chilli dressing.
5. Once the noodles have been cooking for 5 min, add the broccoli and cook for a further 2 min, or until everything is tender with a slight bite. Once cooked, drain it all and return to the pot.
6. Trim then slice the spring onions
7. Add the sweet chilli dressing to the noodles with the spring onion and give everything a good mix up- these are your sweet chilli lime noodles. Cut the remaining lime into wedges.
8. Serve the sesame crusted fish on top of the sweet chilli noodles. Garnish with a wedge of lime.

bon appetit