Sesame-crusted fish with samphire & clams

Sesame-crusted fish with samphire & clams

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Cooking time

Prep: 10 mins Cook: 10 mins

Skill level

Easy

Servings

Serves 2

Salty samphire and umami-loaded miso go so well with sweet sea bream and clams in this East Asian-inspired dish

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
601
protein
47g
carbs
54g
fat
20g
saturates
3g
fibre
7g
sugar
3g
salt
3.3g

Ingredients

  • 2 nests (140g/5oz) medium or thick egg noodles
  • 2 fillets sustainable white fish, skin on, scaled and pin-boned (we used sea bream)
  • 4 tsp sesame seeds
  • 3 tsp sunflower or vegetable oil
  • thumb-sized piece ginger, peeled and finely shredded
  • 300g fresh clams
  • 2 tbsp dry sherry
  • 90g pack samphire (or a few handfuls from the fishmonger)
  • 2 x 18g sachets (or 2 tbsp) miso soup paste
  • bunch spring onions, shredded
  • little sesame or chilli oil (or both), to serve

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Method

  1. Cook the noodles following pack instructions. As soon as they are just tender, drain in a colander, rinse under the cold tap and set aside.
  2. Slash each piece of fish 3 times on the skin side. Season well and press the sesame seeds over the skin in an even layer.
  3. Heat the oven to low, ready to keep the fish warm. Put a couple of wide bowls in to warm, too. Heat 2 tsp oil in a non-stick frying pan, the sturdier the better. Add the fish, and fry for 5 mins on the crusted side until the seeds are pale golden and the flesh of the fish has changed colour almost all the way through. Turn the fish over, cook for a few secs more, then remove to a plate and transfer to the oven. Put the kettle on to boil.
  4. Add the remaining oil to the pan and sizzle the ginger for 30 secs. With the heat very high, tip in the clams, then the Sherry and 1 tbsp water. Put the lid on and leave to steam and sizzle until the shells are opened, about 1-2 mins. Shake the pan every 30 secs or so. Add the samphire, cover again and cook for 1 min more until bright and just tender.
  5. Make up the miso in a jug with 450ml boiling water. Run boiling water through the noodles to reheat, then pile into the warm bowls. Spoon over the clams (discard any that haven't opened) with the ginger, samphire and any juices, plus the spring onions, then pour over the miso and top with a piece of crisp fish, sesame-side up. Drizzle with a little sesame or chilli oil (or both), then dig in.

Recipe from Good Food magazine, August 2014

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