This is an unusual dish as fish and any type of noodles are served with bean sauce. Cooking in Szechuan style, it is sweet, spicy and sour to the taste. Suitable type of fish to cook with are Red Snapper, Threadfin, Silver and Black Pomfret, etc. You can select fish that does not have fine bones in between the flesh. I like to use transparent noodle or rice noodle and other types of noodle also can be used in this dish.
Ingredients:
1 red snapper, about 1 kg
100 gm transparent noodle
4 tablespoon tau pan (bean paste) sauce
1 tablespoon chopped ginger and garlic
1 tablespoon chilli boh (chilli paste)
2 tablespoon tomato sauce
1 teaspoon sugar
salt and pepper to taste
1 teaspoon Maggi Concentrated Chicken Stock
500 ml fresh chicken stock
Method:
Scrape off fish scales and remove entrails, then rinse fish and dab dry. Grill fish on both sides until half-cooked. Heat cooking oil in pan. Saute ginger and garlic for 2 seconds and add bean paste, chilli boh, tomato sauce and sugar. Stir-fry till fragrant. Add chicken stock and bring to a boil. Lower heat and add in fish, then simmer for further 5 minutes. Remove fish and place on the serving plate and ladle sauce over fish. Meanwhile, place noodle in boiling water. Drain and arrange noodle around the fish. Serve hot.
