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Ingredients
500 g crimson snapper, cut into 5 cm chunks
2 tsp curry powder
¼ Chinese cabbage (wombok) finely shredded
125 g snow peas
1 carrot peeled, cut into julienne
1 stick celery sliced
1 tbsp vegetable oil
1 onion cut into wedges
1 tsp finely grated ginger
1 garlic clove crushed
225 g can water chestnuts drained, sliced
1 cup chicken stock
¼ cup oyster sauce
2 tbsp soy sauce
1 long red chilli seeded, chopped
1 tsp sesame oil
400 g packet fresh plain rice noodles soaked, drained
¼ cup chopped coriander
¼ cup crushed peanuts (optional,) Toast on a flat grill until just starting to brown then crush in a mortar and pestle.
Method
Heat a large fry pan, add a splash of sesame oil and seal the fish then remove and set aside, then stir fry the onion, ginger and garlic until the onion is just tender.
Add the curry powder to the pan and toast for about 3-5 minutes
Mix in all the vegetables, water chestnuts, stock, sauces and chilli then bring to a light boil.
Toss through the noodles, fish and coriander and serve with a topping of crushed peanuts.
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