April 01, 2016


Monkfish - 450 gms
Fresh root ginger - 1 tsp (grated)
Garlic clove -1 (finely chopped)
Soy sauce -30 ml
Rice vermicelli - 175 gms
Corn flour - 50 gms
Eggs - 2 (beaten)
Salt and pepper to taste
Oil for deep frying
Banana leaves - to serve (optional)

For the dipping sauce:
Soy sauce - 2 tbsp
Rice vinegar - 2 tbsp
Sugar - 1 tbsp
Red chillies - 2 (thinly sliced)
Spring onion - 1 (thinly sliced)


  • Trim the monkfish and cut into 1" thick medallions. Place in a dish and add the ginger, garlic and soy sauce. Mix lightly and leave to marinate for 10 minutes.
  • Meanwhile, make the dipping sauce. Combine the soy sauce, vinegar and sugar in a small saucepan.
  • Bring to the boil. Add salt and pepper to taste.
  • remove from the heat, add the chillies and spring onion and set aside until required.
  • Using kitchen scissors, cut the noodles into 4 cm in lengths. Spread them out in a shallow bowl.
  • Coat the fish medallions in corn flour, dip in beaten egg and cover with noodles, pressing them on to the fish so that they stick.
  • Deep fry the coated fish in hot oil, 2-3 pieces at a time, until the noodle coating is fluffy, crisp and light golden brown.
  • Drain and serve hot on banana leaves, if you ike, accompanied by the dipping sauce.

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