COOKBOOK: Women’s Weekly Pasta Cookbook

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What a great way to introduce fish to your diet! Even the fussy of eaters would have enjoyed this. The bend of chinese flavours took away the fishy taste that some just don’t like. Thoroughly enjoyed this!

RECIPE

SERVES 4

oil for deep frying

1/4 cup cornflour

1/2 teaspoon of five spice powder

1 large egg , beaten lightly

1 tablespoon soy sauce

500g white fish fillets ( I used Barramundi)

4 shallots , sliced finely

8 x mixed mushrooms

40g butter

2 teaspoons of fresh ginger

1 leeks, sliced thinly

1/4 cup cashews, chopped roughly

1/4 cup oyster sauce

250g fresh egg noodles

1 tablespoon parsley, chopped

Cut fish into large bite size.

Break egg into bowl and beat lightly. Add cornflour in batches and whist until smooth. Add five spice powder and mix well.

Cook noodles a super package instructions, drain and set aside.

Heat butter in deep frying pan. Add ginger, leek, parsley and spring onions. Stir fry until leek is soft. Add cashews and fry for one min. Add oyster sauce and mushrooms and stir fry for a further 1-2mins.

Add the drained noodles and toss in frying pan. Set aside.

Heat the oil in deep pot for deep frying. Bring to 180C . Add fish in batches. Cook for approx 1-2mins, remove and drain on paper towel.

Serve noodles on plate topped with fish pieces. Serve immediately.