Name: Ginger and soy fish with coriander noodles
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 1/4 cup (60ml) chinese cooking wine; 1/4 cup (60ml) light soy sauce; 2 teaspoon sesame oil; 2 clove garlic, crushed; 1 medium piece fresh ginger (20g), grated; 1 teaspoon caster sugar; 4 x 200g snapper fillets, skin on; 180 gram dried somen noodles; 1 1/2 cup fresh coriander leaves, firmly packed; 1 small piece fresh ginger (10g), sliced; 1 1/2 tablespoon peanut oil; 1 tablespoon lime juice; 1/2 teaspoon dried chilli flakes

Ginger and soy fish with coriander noodles

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Serves 4

Prep

10M

Cook

20M

Total

30M

Ingredients

1/4 cup (60ml) chinese cooking wine

1/4 cup (60ml) light soy sauce

2 teaspoon sesame oil

2 clove garlic, crushed

1 medium piece fresh ginger (20g), grated

1 teaspoon caster sugar

4 x 200g snapper fillets, skin on

180 gram dried somen noodles

1 1/2 cup fresh coriander leaves, firmly packed

1 small piece fresh ginger (10g), sliced

1 1/2 tablespoon peanut oil

1 tablespoon lime juice

1/2 teaspoon dried chilli flakes

Method

1.In a medium bowl, combine cooking wine, sauce, oil, garlic, ginger, sugar and fish.

2.Meanwhile, to make coriander noodles: In a large saucepan of boiling water, cook noodles until tender; drain reserving ¼ cup cooking liquid. Meanwhile, blend or process coriander, ginger, oil, juice and chilli until mixture forms a paste. In a large bowl, combine coriander paste, noodles and reserved cooking liquid.

3.In a heated, oiled large frying pan, cook fish over medium heat for about 2-3 minutes each side, or until cooked through.

4.Serve fish with coriander noodles.

Chinese cooking wine (chinese rice wine or hao hsing) is available from selected supermarkets and Asian food shops; use sherry if you can’t find it. Somen noodles are the thinnest variety of Japanese noodle, similar to vermicelli. It is available at selected supermarkets and Japanese food shops.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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