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

Preparation info
  • for


    • Difficulty


Appears in
New Wave Asian: A Guide to the Southeast Asian Food Revolution

By Sri Owen

Published 2002

  • About

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


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


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