| Prep: 30 mins | Cook: 20 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 370 | 12g | 2g | 36g |
| sugars | fibre | protein | salt |
| 7g | 3g | 32g | 2.2g |
Why I Love Chinese Hot and Sour Fish Noodles
One of my latest creations, the Hot and Sour Fish Noodles, have seized my heart in a way few dishes have ever managed to do. Accentuated by the vibrant flavors of East Asia, this recipe feels right at home amongst my squad of Californian-inspired culinary delights. Imagine understanding an age-old Chinese secret, by melding the traditional elements of hot and sour soup with the delicate succulence of white fish, and intertwining it all with tender rice noodles. Sounds irresistible, doesn’t it?
The Essence of Fusion Cooking
Being a California native, my dishes have always harbored an intimate connection with a health-conscious ethos, often incorporating fresh, local produce. But I also adore venturing beyond the safe harbor of familiarity and into the open ocean of global gastronomy. This leads me to creating gorgeous fusions like our Hot and Sour Fish Noodles- a marvelous cross-cultural culinary expedition that tickles the palate and nourishes the body. Informed by a dash of classic West Coast sensibilities, the dish comes to life with ingredients like fresh ginger, red bell peppers, carrots, and garlic.
My inspiration for this recipe came from the renowned chef, Martin Yan (Yan Can Cook). His skillful play of simplistic ingredients to create deep flavors, especially with seafood, has guided me while formulating this dish. At the same time, I’ve kept the spirit of California alive, with my choice of vibrant vegetables and lean white fish, proving once again that healthy food can be every bit as comforting and delicious as its high-calorie counterparts.
Perfect Pairings
Fascinatingly, the Hot and Sour Fish Noodles can be considered similar to several other well-known dishes. It’s akin to a traditional hot and sour soup, but the addition of tender fish fillets and hearty rice noodles gives it a refreshingly filling twist. Similarly, you might recollect the tangy Pad Thai while you savor this dish, but the spice dimension in this recipe plays in a league of its own.
Serving ideas? Well, considering the depth of flavors at play here, I’d recommend pairing this with some light fare, like a refreshing Asian Cucumber Salad. The crunchy freshness of the salad will highlight the burst of flavors in the noodles, creating a well-rounded dining experience.
Creating the Hot and Sour Fish Noodles has been a journey of exploration and contentment for me. It serves as a testament to the beauty of mixing paradigms, and I fervently hope you enjoy this dish as much as I have loved creating it, as much as my children have relished eating it.
What You’ll Need
- 2 lbs of white fish fillets
- 6 oz of rice noodles
- 2 tablespoons of vegetable oil
- 3 cloves of garlic, minced
- 1-inch piece of ginger, peeled and grated
- 2 scallions, finely chopped
- 1 large carrot, shredded
- 1 red bell pepper, thinly sliced
- 3 tablespoons of soy sauce
- 3 tablespoons of rice vinegar
- 1 tablespoon of fish sauce
- 2 tablespoons of sugar
- 1-2 tablespoons of chili sauce (adjust to taste)
- 2 cups of chicken stock
- 1 cup of sliced mushrooms
- 1 can of bamboo shoots, drained
- 1/4 cup of cornstarch mixed with 1/4 cup of water
- 2 eggs, lightly beaten
- Salt and pepper to taste
Method
Step One
Start by boiling your rice noodles according to the package instructions. Once they are cooked, drain and set them aside.
Step Two
In a large pot or wok, heat up the vegetable oil over medium heat. Add in the minced garlic, grated ginger and finely chopped scallions, sauté until fragrant.
Step Three
Add shredded carrot and thinly sliced red bell pepper to the same pot, sauté for 2 minutes until they are slightly softened.
Step Four
In the same pot, add in the soy sauce, rice vinegar, fish sauce, sugar, and chili sauce. Stir all the ingredients until they’re well combined.
Step Five
Next, pour in the chicken stock. Add in the sliced mushrooms and bamboo shoots, stirring to combine. Bring the soup to a simmer.
Step Six
While the soup is simmering, coat the fish fillets with salt and pepper. Then, gently slide them into the soup. Let them poach in the simmering soup until they’re cooked through, which should take about 10 minutes.
Step Seven
Mix the cornstarch with water to create a slurry. Stir this into the simmering soup. As the soup thickens, slowly drizzle in the lightly beaten eggs, stirring constantly to form egg ribbons in the soup.
Step Eight
Once the fish is cooked through and the soup has thickened, it’s time to serve. Divide the cooked rice noodles among the bowls, ladle the hot and sour fish soup over the noodles, and serve while hot.
Step Nine
Enjoy your Hot and Sour Fish Noodles. Perfect for a comforting and hearty meal, especially in the cold weather.
