Sweet and Sour Fish with Hokkien Noodles
- 2 teaspoons ginger, grated
- 1 clove crushed garlic
- 1 onion, cut into thin wedges
- 425 g (15 oz) Hokkien egg noodles
½ red capsicum
- 1 tablespoon of peanut oil
- 1 thinly sliced carrot
For the sauce
- 1 tablespoon dry sherry
- 3 tablespoons tomato sauce
- ¼ cup pineapple juice
- 1 tablespoon cornflour
- 2 tablespoons vegetables stock
- ¼ cup rice vinegar
- In a boiling water, soak the noodles for 1 minute. Drain well.
- For the sauce, combine the cornflour and vinegar.
- Add the remaining ingredients and 3/4 cup of water.
- Over medium heat, heat a wok and add the oil. Swirl to coat the
- Cook the ginger and garlic for 30 seconds.
- Add the carrot, onion, celery and green capsicum. Stir-fry for 3
- 4 minutes.
- Add the sauce to the wok, bring the heat to high and stir - fry
for 1 - 2 minutes.
- Remove from heat and keep warm.
- Mix the flours, white pepper and sugar in a bowl.
- Dip each piece of fish in the egg, then coat in the flour mix,
shake off any excess.
- Fill a saucepan with ⅓ full of oil and heat 180 C (350 F).
- Deep-fry the fish for 3 minutes or until golden brown.
- Drain on paper towels and keep warm.
- Bring the wok with the sauce to medium heat, add the noodles and
toss for 3 - 4 minute.
- Toss the fish gently and top with the spring onion.
- Serve immediately.