Pan-fried Fish with Sea Spaghetti

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April 12, 2017

A complex dish, which is truly a meal in itself. 

Generously donated by Rachel Lambert© (, from her book: Seaweed Foraging in Cornwall and the Isles of Scilly, Alison Hodge 2016


2 dsp (20 ml) dark soy sauce

2 dsp (20 ml) sweet chilli sauce

4 fish fillets, 750 g (cod, pollack, hake or turbot)

40 g dried sea spaghetti (100 g fresh) Add To Cart

700 g leeks, trimmed

100 g chard or spinach, washed

4-cm piece fresh ginger, peeled

2 cloves garlic, peeled

Fine sea salt and black pepper, to taste

3 tbsp vegetable or sunflower oil

8 cherry tomatoes, quartered

160 g rice sticks (flat noodles)


Mix together the soy sauce and sweet chilli sauce. Lay the fish fillets in a large flat dish, and use half the sauce mixture to massage into each fillet, both sides. Leave the fish to marinade for at least an hour. Cut the sea spaghetti into noodle-lengths and, if dried, soak in cold water for 10–30 minutes. Clean and slice the leeks, discarding any tough outer leaves. Remove and discard the stems from the chard or spinach and chop the leaves. Finely chop the ginger and garlic. Heat 1 tablespoon of oil in a wok or large frying pan over a medium heat, and fry the leeks and ginger for 5 minutes. Add the chard or spinach leaves, tomatoes and

garlic, season with salt and pepper, and cook for a further 3 minutes, or until all is soft and slightly charred. Meanwhile, bring the sea spaghetti to the boil in a large pan and simmer for 15 minutes (till soft, or less if you prefer slightly al dente). Add the rice sticks according to packet instructions (normally after 7 minutes), strain through a colander and put aside. While the rice sticks are cooking, remove the cooked leek mix from the wok or pan, add 2 tablespoons of oil on a medium heat and fry the fish for 3 minutes on each side (skin-side

down first), or until cooked and the flesh easily breaks away. Remove and keep warm. Just before serving, return the noodles to the pan, pour in the remaining marinade and heat through. Serve with the vegetables, and the fish placed on top of each portion.

Seaweed Foraging in Cornwall and the Isles of Scilly