Thai Sea Bass with Holy Basil Rice Noodle Salad

Marinated sea bass fillets served over a vibrant rice noodle salad with coconut, holy basil, and a passion fruit dressing.

Healthy Seafood Dairy Free Gluten Free Thai Cuisine

Estimated Nutrition

Calories

715.5

kcal / serving

2862 kcal total

Carbs

50.3g

per serving

201.2 g total

Fat

41.4g

per serving

165.4 g total

Protein

35.6g

per serving

142.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

Fish Sauce

Fruits

1.5

pieces

Lime

juice only

pieces

Passion Fruit

pulp only

0.5

piece

Coconut

fresh, shell removed, flesh finely sliced

GrainsCereals

250

Rice Noodle

dried

NutsSeeds

tbsp

Peanut

roasted

cloves

Garlic

peeled, roughly chopped

bunch

Holy Basil

leaves only, large bunch

cloves

Garlic

peeled, crushed

bunch

Holy Basil

leaves only, large bunch

OilsFats

tbsp

Vegetable Oil

Seafood

1000

Sea Bass Fillet

4 pieces, skin on

Vegetables

Root Ginger

peeled, roughly chopped

tbsp

Root Ginger

finely grated

pieces

Red Chilli

finely chopped

pieces

Spring Onion

finely sliced

Method

Lightly score the skin of the sea bass with a sharp knife.

Pound the peanuts, ginger, garlic, and holy basil in a mortar to form a paste.

Mix most of the oil into the paste and rub it over the fish fillets.

Chill the covered sea bass in the fridge for at least one hour.

Fry the fillets skin-side down in the remaining oil for 3 minutes per side.

Blend the dressing ingredients except passion fruit until smooth, then stir in the pulp.

Soak noodles in boiling water for five minutes, drain, and refresh in cold water.

Toss noodles with two-thirds of the dressing, coconut, onions, and basil.

Top noodle mounds with sea bass and drizzle with the remaining dressing.