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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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This recipe is by Peter Evans from Short Orders. I haven't tried this yet but it sounds really tasty so wanted to share. Ingredients:
250 g white fish fillets (snapper or blue eye) |
2 teaspoons cornflour |
1 egg white |
2 tablespoons chinese wine (shaohsing) |
100 g water chestnuts (finely chopped) |
50 g bamboo shoots (cut into matchsticks) |
2 spring greens (green part only) |
1 garlic clove (chopped) |
1 tablespoon freshly grated gingerroot |
1 tablespoon chili bean paste (from asian deli's) |
1 tablespoon dark soy sauce |
1 cup chicken stock |
400 g fresh egg noodles |
Directions:
1. Cut fish into bite size pieces and mix with the cornflour, egg white and 1 tablespoon rice wine.
2. Heat 2 tablespoons oil in a hot wok and stir fry fish for 1 minute.
3. Pour in any remaining marinade and remaining rice wine.
4. Add water chestnuts and bamboo shoots and stir-fry for a further 30 seconds.
5. Remove the fish mixture, give the wok a quick wipe, then heat the remaining 1 tablespoon oil and stir fry spring onion, garlic and finger for 20 seconds.
6. Add bean paste, soy sauce and chicken stock, cook stirring, for 1 minute, then return fish mixture to the pan.
7. Meanwhile cook the egg noodles in a pot of boiling water for 1 minute, drain well, add noodles to the wok and toss well and heat through.
8. Serve on a warmed serving platter or in Chinese bowls.
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