CRISPY FISH WITH LEEK AND NOODLES

INGREDIENTS

• 1/4 cup cornflour
• 1/4 teaspoon five spice powder
• 1 egg, lightly beaten
• 1 teaspoon dark soy sauce
• 500g white fish fillets
• 6 Chinese dried mushrooms
• 40g butter
• 2 teaspoons grated fresh ginger
• 1 leek, thinly sliced
• 1/4 cup roasted unsalted cashews
• 1/4 cup oyster sauce
• 250g fresh egg noodles
• 2 teaspoons sesame oil
• 1 tablespoon chopped fresh coriander
• oil for deep-frying
• 2 green shallots, sliced

CRISPY FISH WITH LEEK AND NOODLES METHOD:

Sift cornflour and spice into a bowl, stir in egg and soy sauce, and stir until smooth. Chop fish into 2cm cubes, add to cornflour mixture, and mix well; cover, and refrigerate for 1 hour. 

Place mushrooms in a bowl, cover with boiling water, and stand for 20 minutes. Drain mushrooms, and discard the liquid. Discard stems, and slice caps thinly. 

Melt butter in a pan, add ginger and leek, and cook, stirring, until leek is soft. Remove from heat, stir in cashews, oyster sauce, and mushrooms; keep warm. 

Place noodles in a heatproof bowl, cover with boiling water, and stand for 5 minutes; drain. Add noodles to the leek mixture, stir in sesame oil and coriander; heat through. 

Deep-fry fish pieces in batches in hot oil until well browned and cooked through; drain on absorbent paper. Serve fish over noodle mixture, and sprinkle with shallots.

Serves 4.

Note: Fish can be prepared a day ahead.

Storage: Covered, in refrigerator.

Freeze: Not suitable.

Microwave: Not suitable

Also Read: PRAWN AND CRAB CASSEROLE