FOOD & WINE (THE SUNDAY TIMES) 10 October 1999

 

Daniel Chan counts his wok among his most treasured possessions. It is very old and came to Australia with his mother several years ago.

Daniel who runs Chan's in Northbridge, warns this recipe would taste completely different if prepared in any other wok because his wok is infused with flavours from thousands of meals prepared in it.

Basil Fish with Stir-Fry Spaghetti

Ingredients

500g firm white fish fillet, cut into bite sized pieces350g fresh basil1 tspn freshly minced ginger1 tblspn Hua Tiao cooking wine1 egg white1 bowl rice flourPeanut oilMalden sea salt3 tblspn peanut oil2 serves cooked number 3 spaghettti, rinsed with cold water and drained1/2 tspn freshly chopped red chili3 firm roma tomatoes, pulp remove then cut intp stripsSalt and pepper to taste

Method

Remove large basil leaves from stem and chop into strips. Marinate fish pieces in ginger, rice wine, 1/2 of the chopped basil for 30 minutes. Lightly whisk egg white. Fold egg white into marinated fish, mix through well.Mix in remainder of basil.
Roll and coat fish and basil in rice flour.Using wok in medium heat, shallow fry fish in peanut oil until turns golden brown.Put fish pieces on an oven dish and sprinle with Malden sea salt flakes.Keep warm in oven.
Place work over a hot flame and heat the oil, then mix in garlic and chili.Before chili and garlic turn brown, quickly mix in tomato strips.Quick stir fry the tomatoes, adding salt and pepper to taste.Mix in spaghetti until cooked through.
Serve cooked noodles on a plate topped with fish pieces.

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