The finished recipe. Seabass in Coconut and Lime Broth with Rice NoodlesIngredients 1 to 6. 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 onionIngredients 7 to 12. 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 corianderStep 1. Bring the stock to a simmer with the ginger, sliced garlic and half the chilli, and let it infuse for five minutes.Step 2. Add the coconut milk and fish sauce and bring it back to a bare simmer.Step 3. Cut the seabass into three pieces and lower them in with the sugar snaps. Poach for four minutes until the fish turns opaque.Step 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.
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