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Seabass with BBQ Scented Noodles

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Ingredients

Adjust Servings:
2 x 100g Bass Fillets
1 tsp Olive Oil
200g French Beans - topped, tailed and cut into 2cm pieces
200g Carrots - peeled and peeled into strips
80g Sweet Potatoe Buckwheat Noodles ( I used King Soba) If you can find these noodles replace with another kind
200g Tinned red kidney Beans - drained and rinsed
100ml Coconut Milk
1tsp Liquid Smoke
2 tsp Maple Syrup

Seabass with BBQ Scented Noodles

Features:

    Ingredients

    Directions

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    Steps

    1
    Done

    In a food processor blitz until smooth the kidney beans, coconut milk, liquid smoke and maple syrup. Season. (check if you prefer it more smoky add a dash more liquid smoke).

    2
    Done

    Heat up a pan and boil 1 pan of water.

    3
    Done

    Brush the bass with oil. Season. Place skin side down in one pan. Cook for 5 minutes until brown and crispy. Turnover and cook until the flesh is cooked through.

    4
    Done

    Put the noodles in the water. Boil for 7 minutes. Add the French beans 5 minutes before the cooking time is up and the carrots 2 minutes. Drain. Use the same pan. Heat up the sauce add the noodles and veg. Season.

    RdC

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    Caramel Milkshake
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    Broccoli & Black Bean Curry
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    Caramel Milkshake
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    Broccoli & Black Bean Curry

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