Zingy Fish With Lime & Chilli Noodles

Covid increases the awareness of remote working luckily. As a graphic designer, I was spending so much time on the computer; this was causing me not having enough time for shopping or cooking. Eventually, I started to gain weight and eat junk food a lot. To stop this, I searched for an online food ordering service and decided to go with Gousto. I loved their branding and brand messaging, as well as their recipes. Since I’m Turkish and enjoy the Mediterranean diet, their recipes were the closest ones to my taste. To keep everything in my archive, I’m writing their recipes in here too for future reference.

Recipe for 2

INGREDIENTS

• 2 wholewheat noodle nests
• 1 lime
• Vegetable oil
• 1 Thai red curry paste sachet (20g)
• 2 x 100g basa fillets
• 1 soy sauce sachet (15ml)
• 1 toasted sesame oil sachet (15ml)
• 1 sriracha hot chilli sauce sachet (8ml)
• 1 spring onion
• 1 ginger & garlic paste sachet (15g)
• 80g mangetout
• 5g parsley
• ½ tsp dried chilli flakes

METHOD

1. Boil a full kettle. Add the wholewheat noodles to a pot and cover them with boiled water until fully submerged. Bring to the boil over a high heat and cook for 5-7 min until tender with a slight bite, then drain and return them to the pot until serving. Meanwhile, cut the lime in half
2. Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat. Once hot, add half of the Thai red curry paste (save the rest for later!) and the juice of 1/2 lime and cook for 30 secs. Add the basa fillets to the pan and cook for 3-4 min on each side or until cooked through, then transfer to a plate and set aside until later (reserve the pan!). Tip: Your fish is cooked when it turns opaque and flakes easily
3. Whilst the basa is cooking, add the soy sauce to a bowl along with the toasted sesame oil, sriracha, remaining Thai red curry paste and juice of the remaining lime. Give everything a good mix up – this is your lime & chilli sauce. Trim, then roughly chop the spring onion
4. Return the reserved pan to a medium-high heat with a drizzle of vegetable oil. Once hot, add the ginger & garlic paste and cook for 30 secs until fragrant. Once fragrant, add the chopped spring onion, mangetout and half of the chilli flakes (can’t handle the heat? Go easy!) and cook for 30 secs further
5. Add the lime & chilli sauce and cook for 1 min until the mangetout have softened slightly
6. Add the drained noodles to the pan and give everything a good mix up – these are your lime & chilli noodles. Serve your lime & chilli noodles with the basa fillets over the top. Tear over the parsley leaves and garnish with the remaining chilli flakes.

Enjoy!