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Fish
is steamed over ginger-infused water and served with stir-fried
vegetables and noodles.
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| 2
tablespoons soy
sauce |
| 1
tablespoon oyster sauce |
| 1
tablespoon hoisin sauce |
| 1
tablespoon Chinese
rice wine |
| 1-inch
piece of fresh ginger—peeled |
| 2
x 6 oz (180g) uncooked firm white fish fillets (such as
snapper, cod or haddock) |
| 4
oz (120g) dried wheat
noodles |
| 1
tablespoon peanut or canola oil |
| 1
carrot—peeled and julienned |
| 1
zucchini (courgette)—julienned |
| 2
scallions—thinly sliced on the diagonal |
| 2
cloves garlic—minced (crushed) |
| 2
teaspoons finely grated ginger |
| 1½
cups chicken stock |
| 1½
tablespoons cornstarch mixed to a paste with 1½
tablespoons water |
MIX
together the soy, oyster and hoisin sauces, and Chinese rice
wine in a bowl. CRUSH the piece of ginger with the side of a
large knife blade. PLACE the ginger in water in the bottom of
a steamer pan and bring to the boil. PLACE the fish in a lightly
oiled steamer basket, place over the boiling water, cover with
the lid and steam for 10 minutes. WHILE the fish steams, cook
the noodles and stir-fry the vegetables. HEAT a wok or large
frying pan over a high heat, add the oil and stir-fry the carrot
for 3 minutes. ADD the zucchini and stir-fry for 3 minutes.
ADD the scallions, garlic and ginger and stir-fry for a further
minute. ADD the sauce mixture and stock, then add the cornstarch
paste and cook, stirring continuously, until thickened. ADD
the drained cooked noodles and thoroughly combine. BREAK the
steamed fish into pieces and gently fold into the vegetables
and noodles.
Tip:
If you don't have a steamer pan, heat the water in the bottom
of a wok over a high heat until boiling and place the fish
on a plate, then on a steamer rack or upturned cup in the
wok. Cover with the lid and steam as directed.
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