Instructions

. Clean and cut the fish fillet into 3 or 4 pcs depending on the desired size

2. Using kitchen paper towels wipe and remove moisture. Sprinkle salt, pepper and some lime juice on one side. Lightly massage them to the flesh of the fish. Flip the fillet and repeat over the other side. Cover and marinate for 20 mins.
3. In the meantime pre – heat the oven to 180 °C  or 350°F. Line the baking trays with foil or parchment paper and brush with some oil.
4. Place the marinated fish fillet on the prepared baking trays. Brush or spray some oil from the top and grill for about 7-8 mins. Flip the fish fillet and grill for another 5-7 mins more or untill done. The fish fillets should have a nice charred look and slightly crispy on the sides.
5. If you Don’t have an oven readily available, you may pan grill the fish by simply adding little oil to a flat bottom pan. When hot transfer the marinated fish fillet, cook over medium flame for 5 mins, before flipping over and cooking for another 4-5 mins till they are cooked, lightly  charred and slightly crispy on the sides.
6. While the fish is getting grilled, let’s prepare the sauce to go with. Over medium flame heat a heavy bottom pan. Add the butter along with the oil.
7. Once the butter melts, add the chopped garlic and sliced fresh red chillies. Toss and saute till the garlic turns golden brown and leaves an aroma.
8. Add the coconut cream or cooking cream. Stir and add the other Seasoning, that is, salt to taste, pinch of freshly ground black pepper, All Seasons mix or Italian Seasoning.
9. Lower the flame and add a squeeze of lime juice (about 1 tbsp)  for that light lemony flavour.
10. Take out the grilled fish fillet from the oven. Transfer them to the individual serving dish immediately. Load the grilled fillets with the lemon – butter sauce made.
11. Serve hot accompanied with some bread rolls, crisp toasts, stir fried veggies or even some soup for a complete meal.

Instructions

1. Cook the noodles and keep them handy. Remember to rinse under cold water only for a few seconds and also add a few drops of oil through, just to keep your prepared noodles tangle -free.
2. Add all the other ingredients (except the 3 tbsp vegetable oil and freshly cooked noodles) one by one into the serving bowl, chopped spring onions, red chilli flakes, red chilli powder (or paprika), crushed Szechuan peppercorns, minced garlic, sesame oil, dark soya sauce, light soya sauce, sugar, thinly sliced ginger, toasted sesame seeds and salt.
3. Heat 3 Tbsp of oil in a small pan until smoking hot. Pour the piping hot oil on top of the spices and condiments in the serving bowl. Wait for the amazing sizzle to happen, before topping with the cooked noodles. Toss well and mix together thoroughly.
4. Garnish with some more green onion, sesame seeds and cilantro and serve immediately. You may even add a squeeze of lime if you like it a bit tangy.