Wheat Noodles with Fish and Black Beans
- 1 ½ tablespoons Chinese rice wine
- 150 ml (5 fl oz) fish stock
- 270 g (9 3/4 oz) fresh wheat noodles
- 2 tablespoons canned salted black beans, rinsed and roughly
- 5 cloves crushed garlic
- 550 g (18 oz) snapper or blue-eye cod fillets, remove the skin and cut
into 4 cm (1 ½ inch) pieces
- 2 teaspoons cornflour
- 2 tablespoons soy sauce, light
- 200 g (7 oz) Chinese broccoli (gai lan), cut into 5 cm (2 inch) lengths
- 1 teaspoon sugar
- ½ teaspoon sesame oil
- 2 finely chopped, small red chillies
- 1 tablespoon vegetable oil
- 2 teaspoons ginger, finely chopped
- 2 finely chopped, spring onions (scallions)
- spring onions (scallions), extra, sliced diagonally
- In a large saucepan with boiling water, cook the wheat noodles
for 2 minutes.
- Drain well.
- In a steamer, place the Chinese broccoli and steam for 3 - 4
- Remove the broccoli from the heat and keep warm.
- In a bowl combine the rice wine, soy sauce, sugar sesame oil and
- Pour the mixture over the fish and toss to coat well.
- Heat a wok over high heat until very hot.
- Add the vegetable oil and swirl to coat. Stir-fry the ginger,
garlic, chilli, spring onion and black beans for 1 minute.
- Add the fish and the marinade, cook for two minutes until fish
is cooked well.
- Using a slotted spoon, remove the fish and keep warm.
- Add the stock to the wok, bring the heat to low and simmer.
- Cook for 5 minutes until the sauce has thickened.
- Bring the fish back to the wok cover and continue to simmer for
2 - 3 minutes.
- Divide the noodles into the serving dishes, top with the Chinese
- Spoon the black bean sauce and fish on top.
- Garnish with the extra spring onion.