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Fried Monkfish Coated with Rice Noodles

ingredients

serves 4
450 g (1 lb) monkfish
5 ml (1 tsp) grated fresh root ginger
1 garlic clove, finely chopped
30 ml (2 tbsp) soy sauce
175 g (6 oz) rice vermicelli
50 g (2 oz) cornflour
2 eggs, beaten
salt and freshly ground black pepper
oil for deep frying
banana leaves, to serve (optional)

for the dipping sauce

30 ml (2 tbsp) soy sauce
30 ml (2 tbsp) rice vinegar
15 ml (1 tbsp) sugar
2 red chillies, thinly sliced
1 spring onion, thinly sliced

method

1. Trim the monkfish and cut into 2.5 cm (1 in) thick medallions. Place in a dish and add the ginger, garlic and soy sauce. Mix lightly and leave to marinate for 10 minutes.

2. Meanwhile, make the dipping sauce. Combine the soy sauce, vinegar and sugar in a small saucepan. Bring to the boil. Add salt and pepper to taste. Remove from the heat, add the chillies and spring onion and set aside until required.

3. Using kitchen scissors, cut the noodles into 4 cm (1 1/2 in) lengths. Spread them out in a shallow bowl.

4. Coat the fish medallions in cornflour, dip in beaten egg and cover with noodles, pressing them on to the fish so that they stick.

5. Deep fry the coated fish in hot oil, 2 - 3 pieces at a time, until the noodle coating is fluffy, crisp and light golden brown. Drain and serve hot on banana leaves, if you like, accompanied by the dipping sauce.

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