Ingredients Jump to Instructions ↓

  1. 2 tablespoons Kosher salt

  2. 1 teaspoon Szechwan peppercorns, ground

  3. 2 tablespoons ground Indonesian black peppercorns

  4. Water

  5. 1 cup self-rising flour

  6. 1/2 teaspoon baking powder

  7. 1 1/2 pounds red snapper , boneless fillets, cut into 2-inch pieces

  8. Peanut oil , for frying

  9. 1/2 pound Chinese long beans, cut into 2 inch lengths

  10. Garlic Fried Noodles, recipe follows

  11. Basil sprigs, for garnish

  12. 12 cloves garlic , sliced

  13. 2 cups garlic chives or scallions

  14. 1/2 cup sambal tomat

  15. 3 eggs, beaten

  16. 1 pound fresh egg noodles , blanched

  17. 2 Thai bird chiles, minced

  18. 1/2 cup tomatoes, cut into 1/4-inch dice

  19. 1 pound water spinach or baby spinach, cleaned

  20. 1/2 cup opal basil,

  21. 1/8 inch ribbon, plus a few sprigs, for garnish

  22. Salt and black pepper

  23. Lime wedges, for garnish

Instructions Jump to Ingredients ↑

  1. Heat a saute pan to very hot and add the salt. Reduce the heat and saute for 3 to 5 minutes. Turn heat off and add the peppercorns . Mix and let stand.

  2. To make the batter, slowly add cold water to the flour and baking powder to achieve a batter with the consistency of runny pancake batter. Add the snapper to the batter and coat well.

  3. In a wok on high heat, fill with 2 to 3-inches of oil and heat. Add the snapper and deep fry for about 5 minutes, or until fully cooked. Set aside on paper towels. Season with the Indonesian spiced salt. In the same hot oil, quickly flash fry the long beans until brown and crispy.

  4. On a large oval platter, place a large mound of the noodles in the center and top with the snapper and long beans. Garnish with basil sprigs.

  5. Beverage: Stoneleigh Sauvignon Blanc In the same wok the snapper and long beans were cooked in, drain the oil leaving 2 tablespoons. On high heat, stir-fry the garlic until lightly brown, about 2 minutes. Add the chives and sambal tomat. Add the eggs and stir quickly for 20 to 30 seconds. Add the noodles, chiles, tomatoes , water spinach, and basil and cook until the spinach wilts. Season with salt and pepper and check for flavor. Serve with lime wedges and opal basil.


Send feedback