Seared kabeljou with curried noodles and apricot sauce
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- Phillippa Cheifitz
- 2
- Dairy free
- 15 minutes
- 10 minutes
- Woolworths Sur Lie Chenin Blanc 2013 (Simonsig Estate)
Ingredients
- 2 x 150 g kabeljou or yellowtail with skin fillets
- Sunflower oil
- Sea salt and freshly ground black pepper, to taste
- 1 garlic clove, crushed
- 2 x 85 g Woolworths curry-flavoured Quicksticks noodles packets
- For the apricot sauce:
- 125 g dried apricots
- 1 orange, juiced
- 1 chilli, split
- ½ cup chutney
Cooking Instructions
Preheat the oven to 180°C.
Oil and salt the fish. Sear in a pan over a high heat for 1–2 minutes a side, skin side first. Smear the flesh side with garlic and season with black pepper. Cook, skin-side down, in an ovenproof dish for 3 minutes until just cooked and still moist. Cook the noodles according to package instructions and mix with the coriander.
To make the apricot sauce, soak the apricots in boiling water for 5 minutes. Drain and place in a saucepan with the orange juice, chilli and chutney. Simmer for 10 minutes. Serve with the fish and noodles.
First published in the May 2014
issue of TASTE magazine.
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