Sichuan fish noodles

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Preparation info

  • Serves

    four

    • Difficulty

      Easy

Appears in

Noodle

Noodle

By Terry Durack

Published 2002

  • About

Being totally landlocked, Sichuan hasn’t produced a lot of fish recipes, and the few that exist usually call for freshwater fish. But this dish works swimmingly with ocean fish, especially deep-flavoured, firm-fleshed fish. Be warned, the chilli bean paste is pretty fiery stuff.

Ingredients

  • 250 g (8 oz) fillets of firm white-fleshed fish
  • 2 tsp c

Method

Cut fish into small bite-size pieces and mix with cornflour, egg white and 1 tablespoon rice wine. Heat 2 tablespoons oil in a hot wok and stir fry fish for 1 minute. Pour in any remaining marinade and r