Hong Kong-style fried fish and squid balls with dark soy noodles

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Makes 12 balls

Saturday Kitchen Chefs - Ching He Huang

By Ching-He Huang

Ingredients

For the noodles

  • 200g/7oz dried folded flat rice noodles
  • 1 tsp toasted sesame oil

For the coriander fish balls

  • 200g/7oz whole haddock fillet, skin removed, roughly chopped
  • 100g/3½oz squid, cleaned, roughly chopped
  • pinch sea salt flakes
  • pinch ground white pepper
  • 1 tsp oyster sauce
  • 1 tsp Shaoxing rice wine (or dry sherry)
  • 1 large free-range egg white
  • 1 tbsp cornflour
  • 1 tbsp finely sliced coriander stems
  • rapeseed oil, for deep frying

For the garnish

  • handful kale leaves
  • 1 tsp finely ground sea salt
  • 1 tsp ground white pepper
  • 3 tsp sugar
  • few sprigs coriander leaves

For the noodle stir–fry

  • 1 tbsp rapeseed oil
  • 1 tbsp freshly grated root ginger
  • 3 shiitake mushrooms, stalks removed, sliced
  • 100g/3½oz smoked tofu, sliced into thin batons
  • 1 tsp premium dark soy sauce
  • 2 tbsp light soy sauce
  • 1 tbsp oyster sauce (optional)
  • pinch caster sugar
  • 100g/3½oz raw beansprouts, washed
  • 1 large bunch (4–5) purple spring onions, julienned
  • 1 tbsp toasted sesame oil
  • 1 tsp chilli oil
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