Asian-Style Fish with Noodles
Asian-Style Fish with Noodles
A lovely Chinese tradition is to cook a whole fish and serve it as the centrepiece of a banquet. It's dramatic and not hard to make.
Ingredients
Serves: 4
- 1 teaspoon sunflower oil
- 1 whole snapper, about 800g, cleaned and scaled
- 1 lime, cut into 4 slices
- 6 spring onions, cut into fine shreds
- 1 carrot, cut into fine matchsticks
- 2cm piece fresh ginger, cut into fine matchsticks
- 2 garlic cloves, thinly sliced
- 2 tablespoons reduced-salt soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon fresh coriander leaves, plus extra leaves to garnish
- lime halves to serve
- Noodles
- 250g fine Chinese egg noodles
- 1 tablespoon sunflower oil
- 2 small red onions, cut into very thin wedges
- 1 garlic clove, thinly sliced
- 300g bean sprouts
- 3 tablespoons reduced-salt soy sauce
Directions
Preparation:15min ›
Cook:35min ›
Ready in:50min
- Preheat the oven to 200 degrees C. Brush a large sheet of thick foil with the oil and place the fish on top. Place the lime slices inside the fish and scatter over the spring onions, carrot, ginger and garlic. Drizzle over the soy sauce and sesame oil, and sprinkle over the coriander leaves. Bring the ends of the foil together and fold and twist to seal in the fish. Place on a baking tray. Bake for 30–35 minutes or until the fish flakes easily (open the parcel to check).
- Meanwhile, place the noodles in a saucepan of boiling water, return to the boil and simmer for 3 minutes. Or cook them according to the packet instructions. Drain well. Heat the oil in a wok, add the onions and garlic, and cook over a high heat for 30 seconds. Add the bean sprouts and cook for 1 minute or until they begin to soften. Add the noodles together with the soy sauce. Cook over high heat for 2–3 minutes, stirring and tossing well.
- Remove the fish from the oven, unwrap and transfer to a hot serving platter. Garnish with coriander leaves and lime halves. Serve the fish cut into slices, with the noodles.
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Reviews (1)
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So easy and looked great when I served it up on a nice plate in the middle of the table. Thanks for a great easy dish that impressed my guests no end. - 05 Apr 2014
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