Sister Song's Fish Noodles – Song Sao Mian

Ingredients for 2 servings:

• 120 g noodles (Chinese wheat noodles), type linguine
• 300 g water
• 6 g chicken stock powder
• 250 g sea bream fillet(s), fresh or frozen
• 2 tbsp, heaped tapioca flour
• 2 tbsp rice wine (Arak Masak)
• 1 egg white, size S
• 1 pinch(s) chicken stock powder
• 1 tsp lemon juice
• 70 g radish(s), white
• 1 pepper, red, long, medium hot
• 2 m.-large tomato(s), fully ripe
• 3 medium-sized garlic cloves
• 3 tbsp sunflower oil
• 30 g bean paste (Sweet & Sour Hot Bean Paste), red, hot
• 2 tbsp fish sauce, light, e.g. kecap ikan “King Lobster”
• 1 tbsp oyster sauce (saus tiram)
• 70 ml cooking water (pasta water), see preparation
• 1 tsp tapioca flour
• 2 tbsp tomato paste
• n. B. Celery leaves
• e.g. tomato(s), cut into pieces

Instructions

Working time approx. 20 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 50 minutes

This dish tastes especially good on cold days, a recipe from the cuisine of the West, China

Pat the fresh or thawed fish fillet dry with kitchen paper. Cut the fillet into 1 x 1 cm pieces. For the marinade, dissolve the tapioca flour in the rice wine and add the remaining ingredients, whisking until smooth. Marinate the fish pieces in the marinade for 15 minutes, mix again, and strain. Wash the radish, trim both ends, and cut into small cubes. Wash the peppers, remove the stems, cut lengthwise, open, deseed, cut lengthwise into thin strands, and then cut these crosswise into small cubes. Remove the stems from the tomatoes, skin them, quarter them lengthwise, and remove the green stem base and seeds. Cut the quarters into approximately 5 mm cubes. Reserve an extra 20 g for garnishing. Trim both ends of the garlic cloves, peel them, and press them with a garlic press. For the noodles, bring the water to a boil, dissolve the chicken stock, and add the slightly chopped noodles. Cook for 2 to 3 minutes. Strain and reserve the stock for the sauce. Mix the ingredients for the seasoning sauce, from fish sauce to tomato paste, until smooth. Heat 2 tablespoons of sunflower oil in a wok. Add the fish pieces and stir-fry for 2 minutes. Add the diced radish and pepperoni and stir-fry for another 2 minutes. Remove the mixture from the wok with a slotted spoon and set aside. Add the remaining sunflower oil and let it heat through. Then fry the bean paste for 1 minute and deglaze with the seasoning sauce. Add the fish mixture, diced tomatoes, and squeezed garlic to the sauce and simmer for 1 minute. Add the noodles and fry for 1 minute. Divide between serving bowls, garnish, and serve warm. Note: The fish fillet pieces become so tender that they not only literally melt in your mouth, but also literally melt in your mouth. It’s worth eating with chopsticks for a better experience. And the diced radish gives the noodles just the right bite.