Fisherman's Catch with Vietnamese Crispy Noodles

Cook Time 40 minutes

Servings 4

Ingredients

400g egg noodles

400ml cooking oil

2 tbsp cooking oil

8 prawn cutlets

2 small squid tubes sliced

8 scallops

300g barramundi filet cut into 3-4 cm chunks

2 carrots, decoratively cut sliced

1 bunch bok choy quartered

250g snow peas

2 tbsp neutral cooking oil

1 small brown onion, sliced

2 garlic cloves, minced

1L chicken stock

1½ tbsp oyster sauce

1 tbsp soy sauce

½ tsp sea salt

½ tsp anchovy salt

½ tsp cracked white pepper

2 tbsp potato starch

4 tbsp water

½ bunch coriander (optional)

2 long red chillies, sliced

20ml soy sauce

Method

In a large fry pan bring 400ml oil to 180°C and place noodles in and shallow fry for 1 - 2 minutes then flip and fry for a further 1 - 2 minutes or until golden. Remove, strain oil well and place on a serving plate and season lightly with sea salt. 

In a large fry pan add a few tablespoons of oil and stir fry the prawns, squid, scallops and fish in batches until almost cooked through (1 - 3 minutes), then remove and set aside. 

In a medium pot of boiling salted water, add carrots for 2 minutes then bok choy and snow peas for 15 seconds. Remove from heat, strain and rinse then place in cold water to stop the cooking process then strain and set aside. 

In a large fry pan on medium heat add a few tablespoons of oil, garlic and fry for a minute before adding onions, continue to stir fry until golden or fragrant then add vegetables, oyster sauce soy sauce, sea salt, anchovy salt and a pinch of cracked white pepper and stir fry for 1 minute then remove. 

In the same pan add chicken stock and bring to the boil.

In a small bowl add potato starch and water and mix well to create a loose slurry. 

Once the chicken stock reaches the boil, return seafood and stir-fried vegetables. To thicken the soup to a gravy-like consistency, turn heat on high and add 2 tablespoons of potato starch slurry, immediately stir in well for 1 minute. If the desired thickness is not achieved add more potato starch slurry as required. Season with sea salt and sugar to taste. 

Pour gravy and ingredients onto the shallow fried noodles and garnish with coriander, chilli and cracked white pepper. Serve with a side dipping sauce of soy sauce and fresh chilli.