INGREDIENTS (for 1 serving):
6 oz. fresh Barramundi
1 Tbsp. CHAR CRUST® Ginger Teriyaki rub
2 Tbsp. pure vegetable oil
2 oz. pad thai rice noodles
1/4 green bell pepper
1/4 red bell pepper
1/4 pepper yellow large
1/4 cup ginger sesame sauce (whatever brand you like)
1 oz. microgreen lettuce, or 1 chopped scallion
Preheat the oven to 375 degrees
Soak the pad thai noodles in cold water for 30 minutes. Drain the noodles.
While noodles are soaking: Julienne peppers, then heat one tablespoon of oil in a pan over medium heat until oil is hot, but not smoking. Sauté the peppers until slightly softened but still tender-crisp. Remove them from pan into bowl, and cover to keep warm.
If pan looks dry, add one tablespoon of oil to pan and heat over medium heat until hot, but not smoking. Coat all sides of the barramundi in Ginger Teriyaki rub. Sear the fish on all sides, then continue cooking over medium-low heat until cooked through (145 degrees, use thermometer for accurate measurement).
Add the ginger sesame sauce to noodles, toss to coat, and transfer noodles to a dish.
Top the noodles with the fish; top fish with peppers and microgreens or scallion.