Asian Vegetable and Noodle Broth Bowls with Pan Seared Fish

Asian Vegetable Noodle Broth Bowls with Pan Seared Fish are satisfying, healthful, light and versatile and a delicious dinner for two!

Course Fish and Seafood

Cuisine Asian

Diet Low Fat

Prep Time 20 mins

Cook Time 25 mins

Total Time 45 mins

Servings

Calories 395

Salt
1 small broccoli crown cut into small florets (approximately 2 cups)
3 ounces whole-wheat spaghetti broken in half
4 cups chicken broth
¼ cup soy sauce or tamari
1 teaspoon curry powder hot or mild
1 tablespoon minced ginger
3 cloves garlic minced
1 large carrot coarsely shredded or 1 cup purchased julienned carrots
½ small red bell pepper
1 bunch scallions white and light green part only, thinly sliced diagonally, divided
2 tablespoons seasoned rice vinegar
Sriracha hot sauce to taste
1 tablespoon canola oil or vegetable oil
2 (8-ounce) grouper or other white fish fillets or other white fish fillets
Freshly ground black pepper to taste
Black sesame seeds for garnish

Prepare an ice bath. Bring a saucepan of salted water to a boil. Add the broccoli florets and blanch for 10-15 seconds or until they turn bright green. Remove with a slotted spoon to the ice bath. Cool and drain.
Drop the spaghetti into the boiling water and cook until al dente, approximately 5-6 minutes. Drain in a colander and discard cooking water.
Using the same saucepan, bring chicken broth, soy sauce (or tamari), curry powder, ginger and garlic to a simmer. Add the carrots and bell pepper and simmer uncovered 8-10 minutes or until vegetables are almost tender. Add all but 2 tablespoons of the scallions, reserving the remainder for garnish. Add rice vinegar and Sriracha hot sauce. Transfer noodles and broccoli to the broth and heat through. Keep warm.
Heat oil in a non-stick skillet over medium-high heat. Season grouper fillets with salt and black pepper to taste and place in the pan. Reduce heat to medium and cook 3-4 minutes per side or until fish easily flakes with a fork.
Serve noodles and vegetables in bowls topped with a piece of fish. Garnish with remaining scallion and black sesame seeds.