Ingredients
Scale
2 tbsp Sesame oil
1 tbsp fresh ginger
2 garlic cloves
1 tbsp liquid aminos
2 tbsp apple cider vinegar
1 tbsp coconut sugar
2 tbsp water
1 fillet barramundi
1 cup of edamame noodles
Pinch of salt
2 cups of bok choy
Instructions
- Heat 1 tbsp of the sesame oil gently in a frying pan
- Dice ginger and garlic and add to oil once warm
- Add the liquid aminos, vinegar, sugar and water and stir until sugar dissolves
- Set sauce aside and using the remaining oil heat
- Add the fish fillet skin side down and let it fry gently until skin is crispy
- Allow fish time to nearly complete before turning over
- When nearly cooked through, around 15 minutes on a low to medium fire, turn and cover with lid and let steam in the pan with no fire cook the remainder of the flesh
- Whilst the fish is finishing, boil your noodles in some salted water
- Set the cooked fish aside and add the greens to the pan, cover the pan to let the greens wilt
- Strain the noodles, add to the pan with sauce and combine well
- Transfer to a serving plate with the fillet of fish
- Garnish with some ginger slices
Notes
- You can use any Asian greens you can find, bok choy, chye sim or a local spinach works well
- Take note of the fish cooking method to keep your fish cooked but juicy
- The sauce is from my recipe for dressings you will find here
- I use liquid aminos instead of soy sauce to keep the meal gluten free
- The edamame noodles can also be replaced with bean, quinoa or rice noodles commonly found in larger supermarkets