200g hoki fillets
3T soy sauce
3 T Shao Shing
1 thumb ginger, grated
3 cloves garlic, grated
3 bird's eye chillis, sliced
1 block/60g Chinese egg noodles, cooked according to packet instructions
100g mange tout, halved lengthwise
4 spring onions, sliced
1 tablespoon cornflour, mixed with a few tablespoons cold water
Mix together soy sauce, Shao Shing, ginger, garlic and chillis. Add the fish and marinated an hour or more.
Place the fish and its marinade on a heat proof plate or dish and place in a steamer basket.
Steam for 10 minutes, or until fish flakes easily with a fork.
Meanwhile, cook the noodles. Spray a wok with a little flavourless oil and fry the mange tout for a minute. Add the cooked noodles, spring onions and the marinade & juices from the fish. Add the cornflour & water mix and cook over high heat until thickened.
Turn out onto a serving plate and top with the steamed fish.
Nutrition Summary
Calories (kcal) 522.8
Protein (g) 68.0
Carbohydrate (g) 55.5
Fat (g) 3.4
Fibre (g) 3.8
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