I do not know where to classify this recipe, since it is my own invention. But I would say the style is very Cantonese, so am placing it under Yue cuisine.
This dish is simple and easy to make. It is also healthy, and uses no oil at all.
Recipe is after the jump.
- 1 bundle Xia Zi Mian noodles 虾子面 (‘Ha Zi Min’ in Cantonese, these are prawn-flavoured noodles with powdered dried shrimps added)
- 1 pangasius filet
- 2 slices, fresh ginger
- 500ml water
- 300-400ml of Huadiao wine 花雕酒
- 2 stalks Cai Xin (‘Choi Sam’ in Cantonese) 菜心
- 2 tps, chicken powder (or 1 cube of pure chicken stock)
- Salt and pepper
- 10-15 dried wolfberries (optional) 枸杞
Serving: 1-2 persons
- Add 500ml of water, 300-400ml Huadiao wine and ginger (and dried wolfberries) in a deep pan. When the content is simmering, add your pangasius filet.
- Keep the fire low and let it slowly simmer while cooking the fish. Hard boiling it will cause the fish to disintegrate.
- As Huadiao wine has a higher alcohol content than Shaoxing, plus it has a stronger flavour, when the liquid level is low, you may want to top up either with more water or more Huadiao.
- Add in your chicken powder and cover.
- Bring to boil a pot of water, then cook your noodles in them. If you cannot find these noodles, then normal Cantonese egg noodles (sometimes they are known as wonton noodles) will do too. But bear in mind that Xia Zi Mian has more taste than egg noodles.
- Once cooked, dish the noodles out of the water and place in a serving dish. Proceed to use the boiling water to very quickly cook your chopped up Cai Xin. Once cooked, place these by the noodles.
- Your fish should be cooked by now and the broth water level should be about 75% of the original level. Add salt and pepper to taste, remove the ginger.
- Take the fish out gently, cut into pieces and place them on your noodles.
- Pour the rest of the broth over the noodles. Serve piping hot.
You may want to try my other fish or noodles recipes: Milk Noodles with Fried Fish 炸鱼香奶米粉汤, Classic Chinese-style steamed fish 清蒸鲷鱼, Flat Egg Noodles with Fishballs “Mee Pok Tah” 鱼圆面薄干, Teochew-style Steamed White-spotted Rabbitfish 潮式清蒸白肚鱼, Fishball noodles soup 鱼丸汤面, Grilled prawn noodles soup 福建烤虾面
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