This spinach and rice noodles work well with the succulent fish which will melt in your mouth if cooked just right. In addition to tasting sensational, this recipe is a nutrition powerhouse. Serve with Asian slaw or tangy coleslaw.
This recipe is low saturated fat, low sugar, high protein.
- 2 x 150g firm thick white fish fillets (snapper or barramundi)
- 200g fresh baby spinach
- 10g butter
- ¼ cup water
- 100g rice noodles, dried
- Sprinkle of sesame seeds
- 1 tsp.each - ginger / garlic / fish sauce / brown sugar / sesame oil
- 2 tsp. mirin & 2 tsp. soy sauce, salt reduced
- ½ tsp. chilli paste (optional)
- Preheat oven 180C.
- Line a baking tray or dish with baking paper, place fish fillets on paper.
- Mix marinade ingredients in a small bowl. With a pastry brush coat the top of the fish with the sauce and sprinkle with sesame seeds.
- Bake in oven for 15 mins then take out of oven and drizzle or baste the remaining sauce over the fish and cook a further 10 mins. The cooking time will depend on the thickness of the fish.
- Meanwhile boil kettle and soak the noodles in a bowl then drain.
- Next heat a large non-stick frypan and place the spinach in the pan, with the water and garlic, as you stir it will wilt down. Season with salt and pepper and the last minute add a sliver of butter, turn off heat.
- Place your noodles onto plate, then divide spinach on top of noodles then the fish. Serve immediately.
|Average Serve||Average 100g|
|Energy||2070 kJ||578 kJ|
|494 Cal||138 Cal|
|Protein||45.2 g||12.6 g|
|Fat, total||11.8 g||3.3 g|
|- saturated||4.8 g||1.3 g|
|Carbohydrate||46 g||12.9 g|
|- sugars||4.8 g||1.4 g|
|Sodium||606 mg||169 mg|