Steamed Cantonese-style fish with spicy noodles is a traditional Chinese recipe (from Hong Kong) for a classic pork and prawn dumplings in wonton wrappers that are steamed to cook and are traditionally served for New Year or as part of dim sum. The full recipe is presented here and I hope you enjoy this classic Chinese version of: Steamed Cantonese-style fish with spicy noodles.
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As this is a recipe for a whole fish, this is another 'lucky' dish for Chinese New Year. If you use long or longevity-style noodles then you can make this dish doubly lucky.
Ingredients:
For the fish:
450g firm whole white (or fish fillets), such as cod or sole, skinned or a whole fish such as Dover sole or turbot
1 tsp coarse sea salt or plain salt
1½ tbsp finely-julienned fresh root ginger
3 tbsp finely-sliced spring onions
1 tbsp light soy sauce
2 tbsp dark soy sauce
1 tbsp groundnut oil
2 tsp sesame oil
fresh coriander sprigs, to garnish
For the spicy noodles:
450g dried or fresh egg noodles
3½ tbsp sesame oil
1½ tbsp finely chopped garlic
3 tbsp finely chopped spring onions
2 tbsp light soy sauce
2 tbsp dark soy sauce
3 tbsp sesame paste
1 tbsp chilli bean sauce
2 tbsp chilli oil
2 tbsp Chinese white rice vinegar or cider vinegar
2 tsp Sichuan peppercorns, roasted and ground
1 tsp freshly ground black pepper
2 tsp sugar
Method:
For the fish: pat the fish dry with kitchen towels and rub evenly with the salt, rubbing it inside the cavity as well if you are using a whole fish. Put the fish on a heatproof plate and squeeze the ginger over the top.
Set up a steamer or put a rack into a wok or deep pan. Fill with a 5cm depth of water then bring to a boil over high heat.
Put the fish (and the plate it rests on) in the steamer or on the rack, cover tightly and steam until it is just cooked. Flatfish fillets will take about 5 minutes; whole fish, or thick fillets, will take 12–14 minutes. When done, the fish should turn opaque and flake slightly but still remain moist.
Remove the plate along with the fish and pour off any liquid that may have accumulated. Scatter the spring onions on the fish, then drizzle over the light and dark soy sauces.
Heat the two oils together in a small saucepan until smoking, then immediately pour them over the fish.
Meanwhile, to prepare the spicy noodles, bring a saucepan of water to the boil and cook the noodles for 3–5 minutes or according to packet instructions. Drain and then plunge the noodles in cold water. Drain thoroughly and toss them with 2 tablespoons of sesame oil. Arrange on a serving plate.
Heat the sesame oil in a wok over a medium heat, and add the garlic and spring onions. Fry for 1 minute, then add the soy sauces, sesame paste, chilli paste, chilli oil and vinegar and mix well.
Mix the ground peppers and sugar together in a bowl and add to the wok. Add the noodles and mix well to combine.
Garnish the fish with the coriander and serve accompanied by the noodles on the side.
