1. Shred and deseed the chilli, shred the spring onions and ginger. 2. Steam the Seabass on a butter wrapper with half of the ginger, spring onion and chilli for 10 minutes. 3. Prepare the sauce by mixing the 100ml of soy sauce with the honey and vinegar. Add the remainder of ginger, spring onion and chilli. 4. Blanch the vermicelli (rice noodles) in boiling water with a little salt, refresh under cold water. 5. Fry the noodles in a wok with the oyster sauce and crushed peanuts and add little curry powder. 6. Serve the steamed sea bass on a bed of the noodles with the shredded chilli and ginger etc and the sauce around NOTES : Chef:Steven Saunders
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|Serving Size: 1 Serving (396g)|
|Recipe Makes: 4|
|Calories from Fat: 42 (9%)|
|Amt Per Serving||% DV|
|Total Fat 4.7g||6 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 1g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 82mg||25 %|
|Sodium 2223.8mg||77 %|
|Potassium 903.5mg||24 %|
|Total Carbohydrate 54.6g||16 %|
|Dietary Fiber 2.8g||11 %|
|Sugars, other 51.7g|
|Protein 43.1g||62 %|
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Calories per serving: 443
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