麻豆约拍

By Ching-He Huang from Chinese Food Made Easy (Harper Collins)

Serves 2

Prep time 10 mins

Cooking time 10 mins

听

Ingredients

100g/ 3陆 oz dry whole wheat noodles

a few dashes of toasted sesame oil

4 spring onions, sliced into long strips

1 bunch of fresh coriander, roughly chopped

3 tbsp groundnut oil

2 cod fillets (about 320g/11陆 oz) skin on, washed, seasoned with salt and pepper

4 garlic cloves, crushed and finely chopped

2.5cm/1 inch piece of fresh root ginger, peeled and finely chopped

1 medium red chilli, deseeded and finely chopped

4-5 tbsp light soy sauce

2 tbsp toasted sesame oil

听

Method

Cook the noodles according to the packet instructions, then drain and immediately refresh under cold running water to rinse away the starch and keep them springy.听 Dress the noodles with sesame oil, toss through half the spring onion strips and a small handful of the chopped coriander and set aside at room temperature.

Heat the groundnut oil in a large wok on a high heat.听 Add the fish to the wok, skin side down, pressing lightly on each of the fillets as it cooks.听 Cook for 3-4 mins until the skin is crisp and golden brown.听 Turn the heat down to medium.

Turn the fish over and sprinkle the garlic, ginger and chilli over the fillets.听 Cook for a further 3-4 mins (depending on the size of the fillet) until the flesh has turned opaque and flakes when poked with a pair of chopsticks or a fork.

Season with the soy sauce and sesame oil and spoon the sauce over the fish.听 Add the remaining spring onion strips and chopped coriander and cook until the herbs have wilted slightly.

To serve, portion some of the dressed noodles on the side of each serving plate.听 Place a fish fillet, skin side up, on an angle next to the noodles and drizzle some of the wok-fried sesame soy juices over the top.听 Garnish with the wilted herbs on top and serve immediately.