4 x 170 grams of hake, boned and skinned
1 cup (250 ml) cornstarch
3 tsp black pepper
A large pinch of seal salt
1 punnet of sugar snap peas
2 red onions, sliced
3 cloves of garlic, crushed
1 thumb of ginger (5 cm), grated
1 green chili, chopped
3-4 nests of egg noodles
For the Sauce:
6 tbsp black bean sauce, add more if desired
2 tbsp of light soy sauce
1 tsp of sesame oil
250 ml chicken stock
1 plastic chopping board
1 heavy-based non-stick frying pan
1 pot for the noodles
Preparation 5 minutes
Cooking time 20 minutes
Boil the kettle. Rinse the sugar snap peas.
Cover the plastic chopping board with the cornstarch, cracked black pepper and salt. Cover the fish with the cornstarch. Place the pot on the stove, pour the boiling water, add a tablespoon of chicken stock and add the noodles, stirring occasionally- follow the instructions on the packet for cooking time.
Place the frying pan on high heat, add 2 tbsp of olive oil, when the pan is hot cook two portions of fish at a time. Cook on each side for 3-5 minutes– only turning once. When the fish starts to flake it’s ready. Place on a plate with paper towel and keep warm.
Place the wok on high heat, add 1 tbsp of olive oil, the garlic, ginger, red onions and chili and fry for 5 minutes make sure it doesn’t burn. Add the sauce ingredients and cook for a further 5 minutes. Add the cooked noodles and the sugar snap peas. Mix all the ingredients together in the wok. Squeeze half the lemon, and cut the rest for the table.
Place the fish on top of the noodles and enjoy.