Pan Fried Fish with Ginger and Spring Onion served with noodles
6 x snapper fillets, about 140g each, skin on
large knob of ginger, peeled and shredded into matchsticks
3 garlic cloves, thinly sliced
3 fat, fresh red chillies deseeded and thinly shredded
bunch of spring onion, shredded long-ways
2 Tsp soy sauce
Season the fish with salt and pepper, slash the skin 3 times. Heat a heavy-based frying pan and add some oil. Once hot, fry the fish, skin-side down, for 5 mins or until the skin is very crisp and golden. The fish will be almost cooked through. Turn over, cook for another 30 secs-1 min, then transfer to a serving plate and keep warm. You’ll need to fry the fish in 2 batches.
Heat some more oil, then fry the ginger, garlic and chillies for about 2 mins until golden. Take off the heat and toss in the spring onions. Splash the fish with a little soy sauce and spoon over the contents of the pan.
Serve with stir-fried noodles.
150g Chinese noodles, pre cooked
6 slice ginger
2 stalk green onions, cut in 1-inch strips
2 Tspl oyster sauce
2 Tsp soya sauce
1 tsp sesame oil
Heat oil in wok or frypan until smoking hot.
Add ginger and onion stir for 30 seconds.
Add noodles and fry for 5 minutes over med heat.
Add sauce, and stir until coated.