8 - 12 oz (250 - 350g) ling fillets
4 spring onions
8 oz (250g) baby corn
1 tablespoon tomato puree (paste)
1 tablespoon soy sauce
1 tablespoon wine vinegar
Juice of 1 orange
Juice of 1 lime
1 lb (500g) thick noodles to serve
1 tablespoon olive oil
Freshly ground black pepper
4 spring onions
8 oz (250g) baby corn
1 tablespoon tomato puree (paste)
1 tablespoon soy sauce
1 tablespoon wine vinegar
Juice of 1 orange
Juice of 1 lime
1 lb (500g) thick noodles to serve
1 tablespoon olive oil
Freshly ground black pepper
method
1. For stir frying, it is particularly important to do all the preparation before you start to cook.
2. Wash the fish fillets, pat dry with kitchen paper, trim and cut into chunky pieces.
3. Wash the baby corn and pat dry with kitchen paper.
4. To make the sweet and sour sauce, whisk together the tomato puree, soy sauce, wine vinegar and the orange and lime juices.
5. Cook the noodles in boiling water. When cooked, strain and keep warm in a serving dish.
6. Now heat up the oil in a wok and briskly stir fry the onions and baby corn for 45 seconds.
7. Keep stirring as you add the fish and continue to cook for a further 45 seconds to 1 minute, then add the sweet and sour sauce.
8. As soon as it bubbles once or twice, pour the whole dish over the noodles and serve straight away.
9. Sprinkle with a shake or two of freshly ground black pepper and garnish with frilled spring onions if you like.
2. Wash the fish fillets, pat dry with kitchen paper, trim and cut into chunky pieces.
3. Wash the baby corn and pat dry with kitchen paper.
4. To make the sweet and sour sauce, whisk together the tomato puree, soy sauce, wine vinegar and the orange and lime juices.
5. Cook the noodles in boiling water. When cooked, strain and keep warm in a serving dish.
6. Now heat up the oil in a wok and briskly stir fry the onions and baby corn for 45 seconds.
7. Keep stirring as you add the fish and continue to cook for a further 45 seconds to 1 minute, then add the sweet and sour sauce.
8. As soon as it bubbles once or twice, pour the whole dish over the noodles and serve straight away.
9. Sprinkle with a shake or two of freshly ground black pepper and garnish with frilled spring onions if you like.
serving amount
serves 3 to 4
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