Crispy Fish with Noodle Stir-Fry

Ready in 25 minutes • Serves 4-5
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, May 29, 2016.

Mie goreng crispy fish, mmm!

Ingredients

2 cloves garlic, minced
1 spring onion, finely diced
2 teaspoons mie goreng spice mix
1 tablespoon sesame oil
350 g fresh noodles
1 tablespoon olive oil
1/2 cabbage, finely shredded until you have 5 cups worth
2 carrots, grated
100 g mung bean sprouts
2 spring onions, white part only, thinly sliced (reserve green part for garnish)
Juice of 1/2 a lemon

a full kettle to the boil.
Pat fish dry with paper towels, remove any remaining scales or bones and cut into 6cm pieces. Toss in a medium bowl with remaining crispy fish ingredients and set aside.
In a bowl, combine garlic, spring onion, mie goreng spice mix and sesame oil and mix well to make a paste. In another bowl, mix all noodle sauce ingredients together. In a heat-proof bowl, pour boiling water over noodles and use a fork to separate strands. Drain immediately. Set all aside.
Heat olive oil in a fry-pan on high heat. Cook garlic/spring onion/sesame oil paste for 30 seconds until fragrant. Add cabbage and carrots, stir-fry for 2 minutes then add noodles and noodle sauce. Cook for 1 minute, tossing to coat. Set aside and keep warm.
While stir-fry is cooking, heat oil in a fry-pan on high heat. Cook fish, in batches, for 1–2 minutes each side, or until golden and crispy. Adding more oil, if needed.
Toss mung bean sprouts, spring onions (white part) and lemon juice through noodles.
Divide noodle stir-fry between bowls and top with a few pieces of crispy fish. Garnish with coriander and reserved green part of spring onion. Serve lemon wedges on the side to squeeze over just before eating.