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Wok-fried snapper with noodles
Wok-fried snapper with noodles
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Sear whole snapper in wok for flavorful Asian dish.
Ingredients:
  • 40.00 ml plain flour
  • 1/2 tsp five spice powder
  • 2 x 1kg (or 1 x 1.5-2kg) whole snapper
  • 200g pkt Egg Noodles
  • 2 tsp sesame oil
  • 42.00 gm soy sauce
  • 8.00 gm brown sugar
  • 125ml oyster sauce
  • Sunflower oil, for deep-frying
  • 3 long red chillies, seeds removed, finely sliced
  • 60.00 ml thinly sliced fresh ginger
  • 2 garlic cloves, thinly sliced
  • 1 bunch spring onions, finely sliced (white and green parts separated)
Instructions:
  • In a large dish, mix the flour, five spice powder, and 1 teaspoon of sea salt. Dredge the fish in the flour mixture and let it rest.
  • Prepare the egg noodles as directed on the package and ensure they are well-drained.
  • Drizzle in aromatic sesame oil and gently coat all ingredients. Let them mingle while you prepare the next step.
  • Mix together the soy sauce, sugar, and half of the oyster sauce in a bowl, and let it sit for a moment.
  • In a large wok over medium heat, ensure there's sufficient sunflower oil to cover the fish. Gently place the fish into the oil and fry for 10-15 minutes until it's cooked through and has a crispy skin. Avoid overheating the oil to ensure the fish cooks perfectly.
  • Place the cooked fish on a large, elegant platter and keep it warm. Gently pour and dispose of most of the excess oil.
  • Heat the wok over high heat and toss in the chili, ginger, garlic, and whites of the spring onions. Stir-fry until crisp, then set aside. If needed, add a bit more oil to the wok, then stir in the noodles and cook until heated through. Mix in the sauce and toss in the chili mixture.
  • Arrange noodles evenly in 4 serving bowls and lay pieces of fish on top. Drizzle with the remaining oyster sauce and garnish with the green part of the spring onions before serving.

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