Steamed Cantonese-style fish with spicy noodles recipe
 This delicious recipe is healthy and low fat without compromising on flavour. 450g/1lb firm white fish fillets, such as cod or sole, skinned or a whole fish such as Dover sole or turbot1 tsp coarse sea salt or plain salt1½ tbsp finely shredded fresh root ginger3 tbsp finely shredded spring onions1 tbsp light soy sauce2 tbsp dark soy sauce1 tbsp groundnut oil2 tsp sesame oilfresh coriander sprigs, to garnish 450g/1lb firm white fish fillets, such as cod or sole, skinned or a whole fish such as Dover sole or turbot 1 tsp coarse sea salt or plain salt 1½ tbsp finely shredded fresh root ginger 3 tbsp finely shredded spring onions 1 tbsp light soy sauce 2 tbsp dark soy sauce 1 tbsp groundnut oil 2 tsp sesame oil fresh coriander sprigs, to garnish 450g/1lb dried or fresh egg noodles3½ tbsp sesame oil 1½ tbsp finely chopped garlic3 tbsp finely chopped spring onions2 tbsp light soy sauce2 tbsp dark soy sauce3 tbsp sesame paste1 tbsp chilli bean sauce2 tbsp chilli oil2 tbsp Chinese white rice vinegar or cider vinegar2 tsp Sichuan peppercorns, roasted and ground1 tsp freshly ground black pepper2 tsp sugar 450g/1lb dried or fresh egg noodles 3½ tbsp sesame oil 1½ tbsp finely chopped garlic 3 tbsp finely chopped spring onions 2 tbsp light soy sauce 2 tbsp dark soy sauce 3 tbsp sesame paste 1 tbsp chilli bean sauce 2 tbsp chilli oil 2 tbsp Chinese white rice vinegar or cider vinegar 2 tsp Sichuan peppercorns, roasted and ground 1 tsp freshly ground black pepper 2 tsp sugar Method To make the fish, pat the fish dry with kitchen towels and rub evenly with the salt, rubbing it inside the cavity as well if you are using a whole fish. Put the fish on a heatproof plate and squeeze the ginger over the top.Set up a steamer or put a rack into a wok or deep pan. Fill with 5cm/2in of water and bring to the boil over a high heat. Put the plate of fish in the steamer or on the rack, cover tightly and steam until it is just cooked. Flat fish fillets will take about 5 minutes; whole fish, or thick fillets, will take 12–14 minutes. The fish should turn opaque and flake slightly but still remain moist.Remove the plate and pour off any liquid that may have accumulated. Scatter the spring onions on the fish, then drizzle over the light and dark soy sauces.Heat the two oils together in a small saucepan until smoking, then immediately pour them over the fish.Meanwhile, to make the spicy noodles, bring a saucepan of water to the boil and cook the noodles for 3–5 minutes or according to packet instructions. Drain and then plunge the noodles in cold water. Drain thoroughly and toss them with 2 tablespoons of sesame oil. Arrange on a serving platter. Heat the sesame oil in a wok over a medium heat, and add the garlic and spring onions. Fry for 1 minute, then add the soy sauces, sesame paste, chilli paste, chilli oil and vinegar and mix well. Mix the ground peppers and sugar together in a bowl and add to the wok. Add the noodles and mix well to combine. Garnish the fish with the coriander and serve with the noodles on the side. To make the fish, pat the fish dry with kitchen towels and rub evenly with the salt, rubbing it inside the cavity as well if you are using a whole fish. Put the fish on a heatproof plate and squeeze the ginger over the top. To make the fish, pat the fish dry with kitchen towels and rub evenly with the salt, rubbing it inside the cavity as well if you are using a whole fish. Put the fish on a heatproof plate and squeeze the ginger over the top. Set up a steamer or put a rack into a wok or deep pan. Fill with 5cm/2in of water and bring to the boil over a high heat. Set up a steamer or put a rack into a wok or deep pan. Fill with 5cm/2in of water and bring to the boil over a high heat. Put the plate of fish in the steamer or on the rack, cover tightly and steam until it is just cooked. Flat fish fillets will take about 5 minutes; whole fish, or thick fillets, will take 12–14 minutes. The fish should turn opaque and flake slightly but still remain moist. Put the plate of fish in the steamer or on the rack, cover tightly and steam until it is just cooked. Flat fish fillets will take about 5 minutes; whole fish, or thick fillets, will take 12–14 minutes. The fish should turn opaque and flake slightly but still remain moist. Remove the plate and pour off any liquid that may have accumulated. Scatter the spring onions on the fish, then drizzle over the light and dark soy sauces. Remove the plate and pour off any liquid that may have accumulated. Scatter the spring onions on the fish, then drizzle over the light and dark soy sauces. Heat the two oils together in a small saucepan until smoking, then immediately pour them over the fish. Heat the two oils together in a small saucepan until smoking, then immediately pour them over the fish. Meanwhile, to make the spicy noodles, bring a saucepan of water to the boil and cook the noodles for 3–5 minutes or according to packet instructions. Drain and then plunge the noodles in cold water. Drain thoroughly and toss them with 2 tablespoons of sesame oil. Arrange on a serving platter. Meanwhile, to make the spicy noodles, bring a saucepan of water to the boil and cook the noodles for 3–5 minutes or according to packet instructions. Drain and then plunge the noodles in cold water. Drain thoroughly and toss them with 2 tablespoons of sesame oil. Arrange on a serving platter. Heat the sesame oil in a wok over a medium heat, and add the garlic and spring onions. Fry for 1 minute, then add the soy sauces, sesame paste, chilli paste, chilli oil and vinegar and mix well. Heat the sesame oil in a wok over a medium heat, and add the garlic and spring onions. Fry for 1 minute, then add the soy sauces, sesame paste, chilli paste, chilli oil and vinegar and mix well. Mix the ground peppers and sugar together in a bowl and add to the wok. Add the noodles and mix well to combine. Mix the ground peppers and sugar together in a bowl and add to the wok. Add the noodles and mix well to combine. Garnish the fish with the coriander and serve with the noodles on the side. Garnish the fish with the coriander and serve with the noodles on the side.