- 2 tablespoons plain flour
- 1/2 teaspoon five spice powder
- 2 x 1kg (or 1 x 1.5-2kg) whole snapper
- 200g pkt Chang's Egg Noodles
- 2 teaspoons sesame oil
- 2 tablespoons soy sauce
- 2 teaspoons brown sugar
- 1/2 cup (125ml) Chang's Oyster Sauce
- Sunflower oil, for deep-frying
- 3 long red chillies, seeds removed, finely sliced
- 3 tablespoons thinly sliced fresh ginger
- 2 garlic cloves, thinly sliced
- 1 bunch spring onions, finely sliced (white and green parts separated)
- Step 1Combine the flour, five spice powder and 1 teaspoon sea salt in a large dish. Coat the fish in flour mixture and set aside.
- Step 2Cook the egg noodles according to packet instructions and drain well.
- Step 3Add sesame oil and toss. Set aside.
- Step 4Combine soy, sugar and half the oyster sauce in a bowl, then set aside.
- Step 5Heat enough sunflower oil to cover the fish in a large wok over medium heat (if oil is too hot, the fish won’t cook through). Immerse fish in oil and cook for 10-15 minutes (depending on size) until cooked through and crisp-skinned.
- Step 6Transfer fish to a large platter and set aside in a warm place. Carefully drain off and discard most of the oil.
- Step 7Return the wok to high heat and add the chilli, ginger, garlic and whites of the spring onions. Stir-fry quickly until crisp, then remove from the wok. Add a little more oil to wok if necessary, then add noodles and stir-fry until heated through. Stir in sauce mixture then quickly toss through chilli mixture.
- Step 8Divide noodles evenly among 4 serving bowls and top with pieces of fish. Drizzle with the remaining oyster sauce and serve garnished with the green part of the spring onions.
- High protein
- Low carb
- Low sugar
All nutrition values are per serve
Slurp up your snapper with this speedy wok-fried dish.
- Author: (N/A)
- Image credit: (N/A)
- Publication: Taste.com.au