Is it because it’s Lent, or I’m Down By the Sea, or because Spring keeps teasing me that I am cooking and enjoying lots of gorgeous fish? Who knows, who cares….!
The recipe is more for preparing the noodles than the fish which was simply lightly pan-fried in olive oil and sprinkled in sea salt and then drizzled with a little extra olive oil and a squeeze of lemon. I haven’t given many details for quantities, you know how much you can eat!
- Fresh or dry noodles
- A mixture of chopped, sliced, slithered veg….I used chopped broccoli, sliced peppers, finely chopped spinach leaves and thin slithers of carrot (I used my peeler)
- About a teaspoon of fresh ginger, grated
- 2 or 3 fat cloves of garlic, crushed
- Half a teaspoon of Chinese five spice powder
- A few splashes of fish sauce (go easy, it’s strong)
- Soy sauce to taste
- Sesame oil for stir frying
- A couple of fresh chillies, thinly sliced
This is a three pot cooking session, sorry, but it’s quick! Put the water on for your noodles and heat the oil for the fish in a large frying pan. Now add a little sesame oil (you may want to do half vegetable or sunflower oil as it has a strong taste) in a wok or frying pan.
Using all three of your hands and arms, drop the noodles into the boiling water and cook until almost done. Turn the heat off at this point and give one of your arms a rest. At the same time fry the bream lightly on both sides and stir fry the veg, spice, garlic and ginger for about 4-5 minutes. It all comes together at once.
Drain the noodles and add to the vegetables, adding the fish sauce and soy sauce and stir fry for another minute. Plate the noodles and vegetables up, artistically place your fish on top and sprinkle with chilli if using. Use two hands for your cutlery and your third for drinking wine and dabbing genteelly at your mouth. Or you could just give yourself a pat on the back.