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Steamed Cantonese-style fish with spicy noodles
Fruit and vegetables
1½ tbsp finely shredded fresh root
ginger
3 tbsp finely shredded
spring onions
fresh coriander
sprigs, to garnish
1½ tbsp finely chopped
garlic
3 tbsp finely chopped
spring onions
Tins, packets and jars
3 tbsp sesame paste
1 tbsp chilli bean sauce
Cooking ingredients
1 tsp coarse sea
salt
or plain
salt
1 tbsp light
soy sauce
2 tbsp dark
soy sauce
1 tbsp groundnut oil
2 tsp
sesame oil
2 tbsp light
soy sauce
2 tbsp dark
soy sauce
2 tbsp
chilli oil
2 tbsp Chinese white rice
vinegar
or cider
vinegar
Meat, fish and poultry
450g/1lb firm white
fish
fillets, such as cod or sole, skinned or a whole
fish
such as Dover sole or turbot
Other
450g/1lb dried or fresh egg noodles
3½ tbsp sesame oil
2 tsp Sichuan peppercorns, roasted and ground
1 tsp freshly ground black pepper
2 tsp sugar
Back to recipe
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