Craving a tasty fish noodle dish? This recipe will hit the spot. Strips of crunchy battered fish served with a hot sauce and Singapore noodles.
- 450g sole or plaice fillets (remove dark skin & cut into 2.5cm strips)
- 2 medium free-range eggs
- 50g cornflour
- 150ml groundnut or vegetable oil
- 3 tbsp garlic, finely sliced
- 2 tbsp spring onions, finely chopped
- 2 tbsp Shaoxing rice wine or dry sherry
- 2 tsp sesame oil
- Salt and freshly ground white pepper to taste
Start by removing the dark-skinned fish skin. If you’re new to fish prep, ask a fishmonger to prepare it and cut it into filets for you.
Slice the fillets into 2.5cm/1inch strips. Season with salt and pepper, leave to chill in the fridge for 15 mins.
Whisk the eggs. Cover the fish in cornflour and then dip in the beaten eggs.
Take a large frying pan or wok, put on high heat then add the oil. Once it’s smoking and hot, reduce the heat to medium. Batch fry the fish slices on each side until golden. Take them out and use a kitchen towel to pat off the excess oil. Tip out the oil and clean the pan or wok.
Add the remaining ingredients and a pinch of salt. Simmer on low heat for 2 minutes. Server at once with the hot sauce spooned on top.