Ingredients
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600g ling fish fillets, cut into 3cm pieces
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180g rice stick noodles
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2 teaspoons sunflower or rice bran oil
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4 spring onions, finely chopped
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2 green capsicums, thinly sliced
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1 red capsicum, thinly sliced
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2 cups watercress sprigs
Marinade
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2 garlic cloves, crushed
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1/2 teaspoon chilli powder
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2 tablespoons soy sauce
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1 tablespoon Chinese rice wine (shaohsing)
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2 teaspoons sesame seeds, toasted
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2 teaspoons sesame oil
Method
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1Combine marinade ingredients in a bowl, add fish and turn to coat. Stand for 10 minutes. Cook the noodles according to packet instructions, then drain.
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2Heat the oil in a wok over high heat. Add drained fish (reserving marinade), and stir-fry for 1 minute. Add onion and capsicum and stir-fry for 2 minutes. Add reserved marinade and simmer for 2-3 minutes until fish is cooked and sauce is slightly thickened. Remove from the heat and fold in watercress, then serve the stir-fry on the noodles.
Source: taste.com.au
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