Pan-Fried Kingfish with Buckwheat Noodle & Edamame Salad

Preparation time: 15 minutes

Cooking time: 15 minutes

Serves: 1

Ingredients:

180 g pack (1 portion) Cooke Seafood Kingfish

1 tbsp vinegar

1 tbsp sugar

½ tsp salt

¼ cup red cabbage, finely shredded

½ small carrot, finely shredded

60g buckwheat noodles

1 tbsp shelled edamame beans

⅓ cup baby spinach leaves, washed

1 spring onion, sliced

Teriyaki dressing and toasted sesame seeds, to serve

Instructions:

1. Combine vinegar, sugar and salt, mixing until sugar is dissolved. Pour between two small bowls, add cabbage to one and carrot to the other. Toss well and set aside.

2. Add noodles to a large saucepan of boiling water and cook to pack directions, or until tender. Add edamame in the last minute of cooking. Drain and rinse well under cold water. Combine with the spinach and spring onion. Drain cabbage and carrot from pickle and add to noodles. Gently toss and arrange onto a serving plate.

3. Preheat a frying pan to a medium heat. Add a little oil to the pan and cook kingfish flesh side down for 7 minutes. Turn and cook a further 7 minutes until cooked through. Serve with noodle salad, teriyaki sauce and sesame seeds.