Seabass in Coconut and Lime Broth with Rice Noodles
Makes 1 serving

INGREDIENTS
170 g Seabass fillet (Weighed raw, skin on unless the method says otherwise. Cooked weight is roughly 20% less for the same fillet.)
120 ml Reduced-fat coconut milk, tinned
200 ml Fish stock (Made up from a cube or a pot.)
120 g Cooked rice noodles (Cooked weight, after soaking.)
80 g Sugar snap peas
20 g Spring onion
1 tsp (5 g) Fish sauce
2 cloves, about 6 g Garlic
A thumb, sliced Fresh ginger
One, sliced Fresh red chilli
Of one lime Lime juice
A handful Fresh coriander

METHOD
1. Bring the stock to a simmer with the ginger, sliced garlic and half the chilli, and let it infuse for five minutes.
2. Add the coconut milk and fish sauce and bring it back to a bare simmer.
3. Cut the seabass into three pieces and lower them in with the sugar snaps. Poach for four minutes until the fish turns opaque.
4. Put the noodles in a deep bowl, ladle the broth and fish over, and finish with lime juice, the rest of the chilli, the spring onion and coriander. Taste and add more lime if it is flat.

Contains fish and celery.

RECIPE NOTES
Shop-bought Thai curry pastes usually contain shrimp. Building the broth from ginger, garlic and chilli keeps shellfish out of this one, and it needs the lime and fish sauce to taste of anything.
Rice noodles are the lightest noodle in the table at 110 kcal per 100 g cooked, and they soften further in the broth, so eat it soon after serving.

Full recipe: https://www.getfuel8.com/recipes/seabass-coconut-lime-broth-noodles
