Fried Egg Noodles
with
Fish Recipe |
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PREPARATION:
1. Wash and scale the fish, slit down the middle and remove the insides. Wash once more; fillet into big pieces. Drain and set aside.
2. Wash the carrot, cut into sticks about 1 1/2 long and 1/2 cm thick. Blanch and set aside.
3. Heat the oil in a wok over medium heat until hot. Toss the fish meat with wheat flour, deep-fry in hot oil until golden and done. Remove from the oil and drain on absorbent paper.
4. Bring the water to a boil; cook the noodles in boiling water until done through. Remove with a slotted spoon and soak briefly in cold water Drain and set aside.
5. Sauté garlic in oil over low heat until golden and fragrant. Remove half of the fried garlic and some oil and put aside. Add the cooked noodles to the wok, stir-frying with the remaining fried garlic for a few minutes. Remove from the wok and arrange on a serving dish.
6. Pour back the reserved fried garlic with oil and place over medium heat until hot. Add baby corns and fry until done. Follow with the carrot and asparagus, stirring well.
7. Season to taste with soy sauce, sugar and oyster sauce. Stir thoroughly, then pour in chicken stock. Add the fried fish, and stir again. Spoon over the fried egg noodles and serve hot.
Thai Food Source:
The Best Thai Fried Noodles
You can order this postcard now via this link
Thai Food Originally by
Sangdad Publishing Co.,Ltd.
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Fried Egg Noodles with Fish Recipe
(Ba Mee Phat Neau Pla)
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INGREDIENTS:
6 |
rolls flat egg noodles |
1 |
giant gourami (river fish) about 800 grams |
1 |
carrot |
10 |
ears baby corn, cut into pieces |
10 |
asparagus, cut into short lengths and blanched |
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2 tbsp |
chopped garlic |
1 tbsp |
sugar |
1/4 cup |
light soy sauce |
3 tbsp |
oyster sauce |
1/4 cup |
wheat flour |
1/4 cup |
chicken stock |
1/4 cup |
vegetable oil |
3 cups |
vegetable oil, for deep-frying |
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