Thai
Thai - Noodles
Fish Fillet Noodles
Chef's Menu Description
Wok-tossed noodles seared over ferocious heat with spring onions, beansprouts, aromatic garlic, and savoury seasoned sauce.
Ingredients
- • 200g dried thin rice noodles
- • 300g white fish fillet, cut into thick slices
- • 5 cups fish stock
- • 3 slices ginger
- • 2 tbsp fish sauce
- • 1 tsp white pepper
- • 1 cup bean sprouts
- • 2 tbsp chopped coriander
Preparation Steps
1
Phase 1
Soak the rice noodles in warm water for 20 minutes and drain.
2
Phase 2
Simmer the fish stock with the ginger slices for 15 minutes.
3
Phase 3
Gently poach the fish fillet slices in the broth for 3 minutes until just cooked.
4
Phase 4
Stir in the fish sauce and white pepper.
5
Phase 5
Boil the noodles for 2 minutes and divide them into bowls.
6
Phase 6
Ladle the broth and fish over the noodles and top with bean sprouts and coriander.