A proud member of the Sea Harvest Group

Group

Australia

BM Foods

Aqunion

Ladismith Cheese

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FIND A FACTORY STORE

Asian Sesame Noodle Salad with Finely Dusted Fillets

A fresh, colourful noodle salad tossed in sesame dressing and topped with crispy chilli-lime hake.

Serves

4

Prep

10

Cook

10-15

Ingredients

  • 1 x 380 g box (4 fillets) Sea Harvest Finely Dusted Chilli & Lime
  • 250 g flat egg noodles
  • 1 Tbsp (15 ml) olive oil
  • 2 red peppers, sliced
  • 2 Tbsp (30 ml) sesame oil
  • ¼ C (60 ml) light soy sauce
  • 2 tsp (10 ml) honey
  • 2 garlic cloves, finely chopped
  • 40 ml rice wine vinegar
  • 2 tsp (10 ml) chilli flakes
  • 200 g baby spinach
  • Salt and pepper, to taste

To Serve 

  • Small handful fresh coriander, washed 
  • 1 Tbsp (15 ml) white sesame seeds, lightly toasted
  • ¼ C (60 ml) roasted & salted peanuts, roughly chopped
  • 1 lime, cut into wedges

Preparation & Cooking

Preheat the oven to 220°C. Place the frozen Sea Harvest Finely Dusted Chilli & Lime fillets on a baking tray and bake for 20 minutes until golden. Alternatively, cook in an air fryer for 15 minutes.

Cook the noodles in salted boiling water according to packet instructions, then drain and rinse under cold water.

Heat olive oil in a large pan and sauté the sliced red peppers for about 8 minutes until lightly charred. In a small bowl, whisk sesame oil, soy sauce, honey, garlic, rice wine vinegar, and chilli flakes together, then pour into the pan and cook for 1 minute.

Add the spinach into the pan and switch off the heat. Mix through and allow to wilt with the residual heat.

Toss the noodles with the vegetables and taste and adjust the seasoning with salt and pepper.

To Serve

Dish the noodle salad into bowls, garnish with fresh coriander toasted sesame seeds and toasted peanuts. Place a piece of hake on top and add a lime wedge and sliced spring onions. Serve immediately.

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English
Afrikaans
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Xhosa

Cooking Instructions

Ingredients

  • 1 x 380 g box (4 fillets) Sea Harvest Finely Dusted Chilli & Lime
  • 250 g flat egg noodles
  • 1 Tbsp (15 ml) olive oil
  • 2 red peppers, sliced
  • 2 Tbsp (30 ml) sesame oil
  • ¼ C (60 ml) light soy sauce
  • 2 tsp (10 ml) honey
  • 2 garlic cloves, finely chopped
  • 40 ml rice wine vinegar
  • 2 tsp (10 ml) chilli flakes
  • 200 g baby spinach
  • Salt and pepper, to taste

To Serve 

  • Small handful fresh coriander, washed 
  • 1 Tbsp (15 ml) white sesame seeds, lightly toasted
  • ¼ C (60 ml) roasted & salted peanuts, roughly chopped
  • 1 lime, cut into wedges

Nutritional information

Nutrient

Per 100g

Nutrient Per 100g