Beans, Ginger & Coriander Noodles with Sweet & Sour Fish
This Sunday the ladies unanimously voted for a lighter lunch menu and rather preferred a brunch. We finally decided to have a noodle and a fish based side dish. The dish that got finally served was a Bean, Ginger & Coriander Noodle alongwith Sweet & Sour fish.
Bean, Ginger & Coriander Noodle
- Chicken: debone and cut into small pieces
- Egg: 2, beaten, and scrambled (with salt and pepper)
- Beans: 1" pieces, cut in a slant fashion
- Ginger: Around 2", cut into fine slivers
- Cabbage: thinly sliced
- Dark Soy sauce
- Coriander, a handful bunch, chopped; for garnishing
In the Reactor:
- Boil the noodles, wash it in cold water, toss it with around 2 tbsp oil and pepper and keep aside.
- Heat oil in the wok [I use the simple Kadai :)]. Add the ginger and stir fry for about half a minute.
- Add the chicken pieces and fry till it is half cooked. Add the beans and fry till about 70% cooked.
- Add about 2 tbsp of dark soy sauce and toss on a high flame. After about a minute add the cabbage, toss it for about 2 minutes.
- Add the noodles and mix well. Continue tossing on the high heat for about 5 mins.
- Add the eggs and coriander and mix well.
Sweet & Sour Fish:
- Fish: About 400 gms. I used the middle portions of the Rohu available at home. You may use bhetki or any other fish.
- Ginger Garlic paste - 1 tbsp
- Corn flour - 4 tsp
- Garlic - chopped, about 4-5 cloves
- Ginger - chopped, about 1"
- Shallots / Spring Onion / Chopped onions: 1 medium sized
- About 2 tomatoes, medium sized, de-seeded and chopped in large chunks.
- 1 tbsp tomato ketchup (you may avoid this / use less, if you are not too fond of the tomato flavour)
- 2 tbsp vinegar (preferably the red variety)
- Salt and black pepper
- Coriander to garnish
In the Reactor:
- Clean the fish, de-bone, remove skin and cut them into a inch squares. (While using Rohu, I kept the skin).
- Add the salt, pepper and ginger garlic paste and allow to marinate for about 15-20 minutes.
- Sprinkle about 3 tsp of corn flour over the fish and toss it well to coat uniformly.
- Heat oil in the wok and fry the fish over a medium heat till crisp and brown. keep it aside
- Keep about 2 tbsp of oil in the wok and heat.
- Add the garlic and ginger and shallots and fry till golden
- Add the tomatoes and fry till they melt.
- Add the vinegar and ketchup and cook for about 2 mins. Check seasoning and adjust.
- In a cup, take the remaining cornflour and add 1/4 cup of water and mix
- Cook till the sauce thickens and pour over the fish.
- Garnish with shredded spring onions and coriander and serve.
The proof of satisfied digestion, the pose by the young one :)