I went deep-sea fishing in a motor boat in the Indian Ocean off Broome in Western Australia and caught a huge fish weighing fifty pounds that was called Spanish mackerel. So I decided to cook it. It is, in fact, a very, very big mackerel and the flesh tastes like the mighty tuna.

So you could indeed use for this dish some firm mackerel or tuna fillets or even monkfish.

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Ingredients

  • 4 × 225 g (8 oz) mackerel or tuna fillets, or use 4 medium fish, cleaned and scaled
  • 4 tablespoons sesame oil
  • 225 g (8 oz) Chinese dried egg noodles, soaked in warm water for 5 minutes, then drained
  • 75 g (3 oz) oyster mushrooms
  • 50 g (2 oz) canned straw mushrooms, drained
  • 25 g (1 oz) dried black Chinese mushrooms, soaked for 20 minutes, stalks discarded, then chopped
  • 50 g (2 oz) pak choy (Chinese cabbage) or Chinese leaves, shredded
  • 100 g (4 oz) fresh beancurd, cut into cubes
  • 1 cm (½ pint) piece of fresh root ginger, grated
  • 1 clove of garlic, crushed
  • salt
  • freshly ground black pepper
  • 2 tablespoons black bean sauce
  • drop of beer2 or 3 tablespoons

Method

Rinse the fish well and pat dry with kitchen paper. If using whole fish, slash them diagonally on each side. Brush the fish with a little sesame oil and grill for 2–3 minutes on each side, until cooked.

Heat 2 tablespoons of the oil in a large frying pan or wok and gently fry the well-drained noodles. In a separate frying pan, heat the remaining oil and fry the three types of mushroom for a few seconds, then stir in the pak choy or Chinese leaves and Stir-fry for 1 minute. Add the beancurd, half the ginger and half the garlic to the noodles and stir gently to avoid breaking up the beancurd. Season with salt and black pepper and turn out on to warmed serving plates. Top with the stir-fried mushrooms and cabbage, then place the cooked fish on top.

Sprinkle the remaining ginger and garlic over the fish, then spoon over the black bean sauce and the beer. Serve immediately.

PS Beancurd or tofu is made from cooking and curdling soya milk; though beancurd has little taste when uncooked, it soaks up other flavours wonderfully. Buy it from oriental stores or health food shops.

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