Steamed Perch with Shrimp and Rice Noodles
(1 vote)
(1 vote)
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Ingredients
for
2
- Ingredients
- 350 grams Perch fillet
- 4 shrimp (peeled, deveined)
- 1 tsp freshly grated ginger
- 1 Tbsp dry sherry
- 1 Tbsp sesame oil
- salt
- freshly ground peppers
- 1 pc Banana leaf (if available)
- butter
- 100 grams prepared Glass noodles (or rice noodles)
- 100 grams Julienned carrot
- 2 egg whites
- 500 milliliters vegetable oil (for cooking)
Preparation steps
1.
Rinse the fish and pat dry.
2.
Whisk the ginger, sherry and sesame oil together and season with salt and pepper. Pour over the fish and shrimp, cover and marinate for about 30 minutes.
3.
Trim the banana leaf, grease with butter and use to line a steam basket. Add the fish and shrimp and steam, covered, for 5-6 minutes, or until cooked to your liking. Remove and keep warm.
4.
Chop the noodles with scissors. Whisk the egg whites. Heat the oil in a wok to 180°C (approximately 350°F). Add the noodles, carrots and egg whites and fry for about 2 minutes. Drain on paper towels and serve immediately with the fish and shrimp.
