Fried Snapper and Egg Noodles with a Coating of Parmesan and Chilli

Name: Fried Snapper and Egg Noodles with a Coating of Parmesan and Chilli
Yield: for 2-3
Cuisine: Asia
Ingredients: groundnut or sunflower oil, for deep-frying; 2 ripe tomatoes, skinned, deseeded and cubed, to garnish; 2 tbsp plain flour or rice flour; 225 g/ 8 oz fine egg noodles; 450 g/ 1 lb red snapper fillets (ask your fishmonger to scale the fish well); 2 tbsp chopped parsley; 1 large red chilli, deseeded and finely chopped; 1–2 egg(s), lightly beaten; about 1 tsp coarse sea salt; 4 tbsp freshly grated Parmesan cheese; ½ tsp cayenne pepper

Preparation info

for
2-3

Difficulty
Medium

Appears in

New Wave Asian

By Sri Owen

Published 2002

About

There are actually some Southeast Asian dishes that are cooked in wine and use dairy cream or cheese.

Ingredients

225 g/ 8 oz fine egg noodles
450 g/ 1

Asia
Fish course
Pescatarian
Southeast Asia

Method

Pre-cook the noodles in a large pan of boiling water for 2-3 minutes, then refresh under cold running water. Wash the fish well in very cold water and then cut into pieces – whatever shape and size you wish. Pat dry with kitchen paper. On a flat plate, mix the flour, sea salt and cayenne pepper. Set aside.

When almost ready to serve, reheat the noodles by pouring boiling water over them