Featuring tender whitefish fillets baked with a Thai-inspired marinade of garlic, ginger, and chili. It's served on a bed of egg noodles tossed in sesame oil and soy sauce, garnished with fresh lime and sesame seeds.

Ingredients-

• 1 onion, thinly sliced

• 2 tsp sesame oil

• 2 Basa Fillets (or seabass)

• 4 garlic cloves, thinly sliced

• 2-inch piece of ginger, thinly sliced

• 1 red chili, thinly sliced

• 2 tbsp soy sauce (1 tbsp per fillet)

• 4 nests of egg noodles

• 2 spring onions, thinly sliced

• 1 lime, cut into slices

• 1 tbsp sesame seeds

Instructions-

1. Preheat your oven to 170°C (340°F).

2. Slice the onions and divide them into 2 portions. Place each portion on a lined baking tray. Drizzle 1 teaspoon of sesame oil over each portion of onions and bake them in the preheated oven at 170°C for 20 minutes.

3. While the onions are baking, thinly slice the garlic, ginger, and red chili.

4. After 20 minutes, remove the onions from the oven. Place a Basa fillet on top of each pile of onions. Top the Basa with the sliced garlic, ginger, and chili.

5. Drizzle 1 tablespoon of soy sauce over each fillet.

6. Return the trays to the oven and bake for an additional 20-25 minutes or until the fish is cooked through and the top is nicely browned.

7. While the fish is baking, boil the egg noodles according to the package instructions. Drain the noodles and toss them with the sliced spring onions.

8. Add 1 teaspoon of sesame oil and 1 tablespoon of soy sauce to the noodles. Toss carefully to combine.

9. Serve the baked whitefish on a bed of the seasoned egg noodles.

10. Finish the dish with a slice of lime and a sprinkle of sesame seeds for garnish.

11. Serve and enjoy!