Post by Aussie on Apr 12, 2004 11:31:04 GMT -5
I made this dish for guests yesterday and it was delicious. The recipe I got from an Aussie tv show on SVT1 at the moment, called Surfa på menyn - Mondays at 21.30.
The fish I used was gös. The original recipe called for barramundi (a typical Aussie fish) but any type of perch or similar works well.
Thai Style Fish With Wok Tossed Noodles and Greens
Marinade:
2 shallots, finely chopped
3 cloves garlic, crushed
2 cm piece of ginger, grated
1 red chilli, deseeded and finely chopped
2 teaspoons finely chopped mint
2 teaspoons finely chopped basil
2 teaspoons finely chopped coriander
1 stalks of lemongrass, trimmed and finely chopped
1 tbsp light soy sauce
Other ingredients:
3 cups vegetable oil, for deep-frying
4 x 200 g fillets gös, cut into 2 or 3 thin slices
125 g cornflour
1 head broccoli, weighing about 150 g
200 g hokkein noodles
2 shallots, sliced
2 carrots, peeled, canalled* and sliced
2 bok choy, halved lengthwise
2 1/2 tbsp light soy sauce
1 1/2 tbsp sweet chilli sauce
1/2 cup loosely packed coriander leaves, to serve
Mix all the marinade ingredients together in a bowl. Add the fish fillets and marinate for 15 minutes at room temperature. Slice the broccoli stem thinly and reserve. Trim the head into twelve florets. Bring a large saucepan of salted water to the boil. Blanch the florets for 2–3 minutes. Remove with a slotted spoon and reserve. Drop the noodles into the pan and cook until softened, about 45 seconds. Drain.
Put 2 teaspoons of the oil into a wok. Pour the remainder into a deep-fryer or a large heavy-based saucepan. Heat to a point where a cube of bread, when dropped in, browns in 15 seconds. Dust the marinated fish in cornflour. Deep-fry in batches until golden, 2–3 minutes, and drain on paper towels.
Meanwhile, heat the oil in the wok and fry the broccoli slices, shallots and carrots for 15–20 seconds. Add the bok choy. When wilted, add the noodles, soy sauce and sweet chilli sauce. Toss until heated. Moisten with a little water, if needed.
Neatly pile the noodle and vegetable mixture in the centre of four serving bowls. Arrange the fish slices on top and position three broccoli florets around the edge of each. Sprinkle with coriander and serve at once.
*To canal the carrots, cut out troughs along their length, right around the perimeter.
The fish I used was gös. The original recipe called for barramundi (a typical Aussie fish) but any type of perch or similar works well.
Thai Style Fish With Wok Tossed Noodles and Greens
Marinade:
2 shallots, finely chopped
3 cloves garlic, crushed
2 cm piece of ginger, grated
1 red chilli, deseeded and finely chopped
2 teaspoons finely chopped mint
2 teaspoons finely chopped basil
2 teaspoons finely chopped coriander
1 stalks of lemongrass, trimmed and finely chopped
1 tbsp light soy sauce
Other ingredients:
3 cups vegetable oil, for deep-frying
4 x 200 g fillets gös, cut into 2 or 3 thin slices
125 g cornflour
1 head broccoli, weighing about 150 g
200 g hokkein noodles
2 shallots, sliced
2 carrots, peeled, canalled* and sliced
2 bok choy, halved lengthwise
2 1/2 tbsp light soy sauce
1 1/2 tbsp sweet chilli sauce
1/2 cup loosely packed coriander leaves, to serve
Mix all the marinade ingredients together in a bowl. Add the fish fillets and marinate for 15 minutes at room temperature. Slice the broccoli stem thinly and reserve. Trim the head into twelve florets. Bring a large saucepan of salted water to the boil. Blanch the florets for 2–3 minutes. Remove with a slotted spoon and reserve. Drop the noodles into the pan and cook until softened, about 45 seconds. Drain.
Put 2 teaspoons of the oil into a wok. Pour the remainder into a deep-fryer or a large heavy-based saucepan. Heat to a point where a cube of bread, when dropped in, browns in 15 seconds. Dust the marinated fish in cornflour. Deep-fry in batches until golden, 2–3 minutes, and drain on paper towels.
Meanwhile, heat the oil in the wok and fry the broccoli slices, shallots and carrots for 15–20 seconds. Add the bok choy. When wilted, add the noodles, soy sauce and sweet chilli sauce. Toss until heated. Moisten with a little water, if needed.
Neatly pile the noodle and vegetable mixture in the centre of four serving bowls. Arrange the fish slices on top and position three broccoli florets around the edge of each. Sprinkle with coriander and serve at once.
*To canal the carrots, cut out troughs along their length, right around the perimeter.
