Honey and soy glazed sea bass with rice noodle stir fry

One of my friends stopped eating meat, just by listening to her body and I thought that was a great idea. I decided to eat fish at least one day a week even if that isn’t much, but a starting point. I went to Kingston market, they have a lot of things I can’t get a hold of usually and it is also a place to get inspired. I got some veg and then I had to stop at the fish stall. They have great fish, it is one of the best places in town to buy very, very fresh fish. I got a smoked mackerel and a couple of line caught sea bass and then it was time to head home to make brunch. The last stop before leaving was an Asian shop where had I come alone I could have spent hours browsing around. They have so many exotic products and I don’t even know what half of them are! I did find some delicious fresh green peppercorns that I just had to buy, and well, a basket full later we loaded up the car to head home.

It was brunch time and I wanted some smoked mackerel. We had fresh rolls from the bakers, some eggs and I did scrambled eggs with smoked mackerel. A couple of finely sliced wild garlic leaves, some chopped up parsley and tomato added made it a healthy and filling brunch.


I decided to cook the sea bass for dinner with the green peppercorns. I chose my ingredients and decided to make a stir fry with noodles and veg and to cook the sea bass in the oven.

Honey and soy glazed sea bass with green peppercorn stir fry, serves 2, oven 160C

  • 1 sea bass per person
  • 3 tbsp soy sauce
  • 1 ½ tbsp runny honey

Veg for the stir fry

  • 1 carrot
  • 2-3 cm ginger
  • 2 spring onions
  • 1 stalk lemon grass
  • 3 cloves of garlic
  • 1 bunch of parsley
  • pineapple
  • 4 bunches of peppercorns
  • 1/2 romaine lettuce head

Stir fry sauce

  • 2 tbsp soy sauce 
  • 1 tbsp ketchup
  • 1 tbsp mirin
  • 1 tbsp shaoxing wine

Cut up the veg, cut the ginger julienne very finely, slice the spring onions, cut the carrot julienne and only use the inner part of the lemon grass, finely slices. Chop the parsley and cut up the pineapple and slice the lettuce and garlic. Set aside and prepare the fish.

Start by gutting it and remove the scales. Rinse and make sure there is no blood left, pat dry with paper and score the side. Mix the soy sauce and honey and brush the fish, inside and out, stuff it with some ginger, sliced garlic and some lemon thyme. bake for 20 minutes.


Start the wok and when it is hot add the oil. Add the ginger and let cook, then add the garlic, lemon grass and chilli. Add more the sauce ingredients and let simmer for a couple of minutes. Ad the rest of the ingredients. Place the rice noodles in a bowl and pour over boiling water.


When the noodles are soft mix them with the stir fry and serve with the fish. If you want the skin crispier place the fish under the grill for a few minutes before serving.


The fish was perfectly cooked and the delicate meat so tender. Soy sauce and honey brought out the sweetness of the delicious fish.

One Response to “Honey and soy glazed sea bass with rice noodle stir fry”
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  1. […] Petra Hallstrom of Food Eat Love includes pineapple in her spicy vegetable noodle stir […]

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