Stir fried Sea Bass with Spinach and Spring Onions

I love Japanese food and I love eating at Wagamama's. I have had the original book for ages, but not made anything out of it. I ordered the noodle book from the Library to photocopy some recipes out of it, and put markers in almost all the pages and decided it would be easier just to buy the book! Lots of the recipes in the book, don't seem to appear on the Menu! Unless lots of them have been specials.

This Sea Bass with Spinach and Spring Onions is the first recipe that I have made out of it, and it was really tasty. The noodles are under there somewhere and it was a really good way to make the sea bass crispy.



Stir fried Sea Bass with Spinach and Spring Onions (from Wagamama Ways with Noodles)
(Serves 2)

100g somen noodles
200g spinach
3 cm piece of ginger, peeled and minced
1 tbsp soy sauce
2 garlic cloves, peeled and sliced
Juice of 1 lemon
1 tsp fish sauce
1 tsp rice vinegar
1 tbsp vegetable oil
4 spring onions, cut into 3 cm lengths
2 tsp cornflour, seasoned with salt and white pepper
200g sea bass fillets, cut into bite size pieces
2 tsp toasted sesame oil
1 tsp sesame seeds

Cook the noodles according to packet instructions, drain and refresh under cold water.

Blanch the spinach in boiling salted water for 30 secs or until just wilted. Drain and refresh under cold water and squeeze gently. Fluff up the spinach and set aside.

Combine the soy sauce, garlic, lemon juice, fish sauce and rice vinegar in a bowl. Heat the oil in a hot wok and stir fry the spring onions for 1 min or until they just start to colour.

Dust the sea bass with the seasoned cornflour. Add to the pan and stir fry to 2-3 mins or until the fish is almost cooked. Add the spinach, noodles and ginger mixture and cook until everything is amalgamated and bubbling. Remove from the heat and pour over the sesame oil and serve scattered with sesame seeds.