Asian Noodles with Sesame Fish, Cucumber, and Radishes

Cayenne is a red or green hot chili pepper used to flavor chile food dishes and is also used for medicinal purposes. Named for the city of Cayenne in French Guiana, it is a cultivar of Capsicum annuum related to bell peppers, jalapeños, and others.

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Ingredients

1 pound firm white fish fillets (I used sea bass)
salt/pepper to taste
1/4 – 1/2 cup sesame seeds
1 tablespoon extra virgin olive oil
2 tablespoons minced ginger
8 ounces thin rice noodles
2 tablespoons oyster sauce
1 tablespoon gluten free tamari
1 teaspoons chili garlic sauce
1 seeded and minced chile pepper
1-2 teaspoons sesame oil
1 large cucumber, peeled and cut into matchsticks
8 radishes, cut into matchsticks
additional sesame seeds for garnish

Instructions

Soak rice noodles in water for 5-10 minutes.

Heat pan over medium-high heat and add oil.

Season fish with salt/pepper and dredge fish in sesame seeds, pushing down on the fish to make sure they stick.
Cook fish in pan until browned and cooked through on both sides, 4-6 minutes per side. Remove.

Add minced ginger and chile pepper to the pan and cook until aromatic (1 minute). Add noodles, and cook for 1-2 minutes.
Add oyster sauce, tamari, chili garlic sauce and sesame oil. Mix, until thoroughly incorporated.
Add cucumber and radishes and mix.
Serve noodles topped with fish and sprinkled with sesame seeds.

Slightly adapted from a recipe from avocadopesto.com