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Thai-style baked seabass with bok choi and rice noodle salad
Fruit and vegetables
5cm/2in fresh
ginger
, peeled and very finely chopped
2
garlic
cloves, crushed
1
lime
, juice only
4 baby
bok choi
, shredded
6
spring onions
, finely chopped
1 red
chilli
, seeds removed, thinly sliced
3 Baby Gem
lettuce
, leaves separated
2 large
carrots
, thinly sliced
½
cucumber
, peeled lengthways into ribbons
6
spring onions
, trimmed and finely chopped
large handful
coriander
, mint and basil leaves
1
lime
, juice only
1 red
chilli
, seeds removed, thinly sliced
1
garlic
clove, finely chopped
Tins, packets and jars
250g/9oz rice vermicelli noodles
Cooking ingredients
3 tbsp Thai
fish sauce
(nam pla)
60g/2¼oz salted roasted
peanuts
, roughly chopped
1 tbsp
caster sugar
3 tbsp Thai
fish sauce
(nam pla)
Meat, fish and poultry
1 large
sea bass
, gutted and cleaned
Back to recipe
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