Sichuan fish noodles

Name: Sichuan fish noodles
Yield: Serves four
Cuisine: Chinese
Ingredients: 400 g (14 oz) fresh egg noodles; 100 g (3 oz) water chestnuts, finely chopped; 50 g (2 oz) bamboo shoots, cut into matchsticks; 2 spring onions, green part only, finely sliced; 1 clove of garlic, finely chopped; 1 tbsp grated fresh ginger; 1 tbsp chilli bean paste; 1 tbsp dark soy sauce; 1 cup chicken stock; 250 g (8 oz) fillets of firm white-fleshed fish; 2 tsp cornflour; 250 g (8 oz) fillets of firm white-fleshed fish; 2 tbsp shaohsing rice wine, or dry sherry; 1 egg white; 3 tbsp peanut oil; 2 tbsp shaohsing rice wine, or dry sherry

Preparation info

Serves
four

Difficulty
Easy

Appears in

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

Asia
China
Sichuan
Fish course
Pescatarian
Noodles

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