Steamed fish with vegetable and noodle stir fry
Dry rice noodles
720 g, (4 x 180g each), or other white fish
1 medium, thinly sliced
150 g, trimmed, cut into 3cm lengths
1 bunch(es), trimmed, cut into 3cm lengths
3 tbs, chopped
- Place noodles in a large heatproof bowl and cover with boiling water. Soak for 5–7 minutes or until softened. Drain.
- Meanwhile, line a large bamboo steamer with baking paper. Place fish in steamer. Fill a wok with cold water so the bamboo steamer sits 3cm above the water when placed on top. Place steamer over wok, cover, and bring to the boil over high heat. Steam fish for 3–4 minutes or until just cooked through. Remove wok from heat and remove steamer. Discard water. Dry wok with paper towel.
- Reheat wok over high heat. Add canola oil and heat for 30 seconds. Stir-fry capsicum, beans, asparagus and half the fresh shallots for 3 minutes or until tender. Add noodles, oyster and soy sauces and stir-fry for 2–3 minutes or until heated through.
- Divide noodle mixture among plates and top with fish. Drizzle with sesame oil. Serve.