- 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
- 1In a medium bowl, combine cooking wine, sauce, oil, garlic, ginger, sugar and fish.
- 2Meanwhile, 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.
- 3In a heated, oiled large frying pan, cook fish over medium heat for about 2-3 minutes each side, or until cooked through.
- 4Serve 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.
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