Perch with Provencal mussels
2020-08-13 / test@t
Fish soup with rice noodles
We tasted this soup for the first time in Singapore, and then met in different variations in several Chinese restaurants around the world. The noodles in it turn out to be simply amazing - it absorbs a subtle fishy smell and spicy spices. Yes, I must say that Singaporean soup was made from a fish head, or rather, from the cheeks. But it comes out great from fillets.
Ingredients
- 400-500 g fillet of white sea fish on the skin
- 250g thin rice noodles
- 2 hot red chili peppers
- 3 cm fresh ginger root
- a few green onion feathers
- freshly ground black pepper
- vegetable oil for deep fat
- sesame oil and soy sauce for serving
- 20 g rice wine or dry sherry
- 20 g oyster sauce
- 5 g sesame oil
- freshly ground black pepper
- salt to taste
STEP-BY-STEP COOKING RECIPE
Step 1
Cut the ginger into thin slices, the chili into thin rings. Peel the skin of the fish, dry the fillets, cut into strips 5 cm long and 2 cm wide.
Step 2
Pour the deep-frying oil into the wok in a layer of about 3 cm and heat it up. Add fish pieces in portions and fry until golden brown, turning, for 1-2 minutes. Place the finished pieces on paper towels. When all the fish is ready, pour the oil out of the wok, leaving about 2 tbsp. l.
Step 3
Place wok over medium heat, add ginger and chili, sauté, 30 sec. Return the fish to the wok, add half the onion, cook for 1 minute, transfer the contents of the wok to a plate, and set aside the wok along with the cooking oil for now.
Step 4
Cook the noodles according to the instructions on the package, rinse quickly with cold water, discard in colo-slag, put in heated bowls, sprinkle with sesame oil. Top the noodles with the fish with chili and ginger.
Step 5
Pour 1 liter into the wok. water, bring to a boil over high heat, add remaining onion and all dressing ingredients. Bring to a boil again, cook for 1 minute. Pour the boiling broth over the fish and noodles, pepper, serve immediately. Serve sesame oil and soy sauce separately.
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