Special Diet

Ingredients
  • sunflower oil spray
  • 4 bass fillets, about 175 g (6 oz) each
  • 250 g (8 oz) medium egg noodles
  • 1 tablespoons sesame oil
  • 2 tablespoons finely chopped chives
  • 3 spring onions, finely chopped
  • 75 ml (3 fl oz) mirin or medium dry sherry
  • 75 ml (3 fl oz) light soy sauce
  • 75 ml (3 fl oz) chicken stock
Directions

Make the teriyaki sauce. Put the mirin or sherry in a saucepan, bring to the boil and simmer for 2 minutes or until reduced by half. Add the soy sauce and stock, stir and remove from the heat.

Line a grill pan with foil, spray with oil and arrange the bass fillets on the foil. Brush the fish with the teriyaki sauce and cook under a preheated hot grill for 5—6 minutes, basting often with the sauce.

Meanwhile, cook the noodles in lightly salted boiling water for 3 minutes or according to the instructions on the packet. Drain and stir in the sesame oil, chives and spring onions.

Serve the bass on a bed of piping hot noodles and drizzle over any juices from the grill pan.

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