Crunchy Japanese Fish with Crunchy Noodle Toss November 4, 2008
Posted by Teresa in : Dinner , trackbackAnother great recipe! 
Rachel Ray calls it “make your own take-out.” I used snapper (or was it perch), so I think it would work with any fish you have (thawed). Preheat oven to 400 °F.
- coarse salt
- 2 pounds haddock fillets (or other fish)
- 2 pinches of cayenne pepper
- zest and juice of 1 lemon
- 3 cups rice crispie cereal (half crushed, half left whole… I did more like 2 cups crushed, 1 cup whole and that worked fine)
- 3 Tbsp. chopped fresh flat-leaf parsley
- 3 Tbsp. chopped fresh chives
- 1/2 cup butter, melted
FOR THE LO MEIN (NOODLE TOSS)
- 1/2 pound thin spaghetti (spaghettini or angel hair), about one small box.
- 3 Tbsp. vegetable oil (recommend grapeseed if you have it)
- 3 garlic cloves, chopped
- fresh ginger, a piece about 2 inches long, chopped
- 1 cup shredded carrots (or 1 carrot peeled and cut into matchsticks)
- 2 cups bean sprouts (which I didn’t have, but made the recipe anyway)
- 1 can of sliced water chestnuts, drained and chopped (8 oz or 237 ml)
- 1 red bell pepper, cored, seeded and thinly sliced
- 6 scallions, sliced on an angle
- 1/3 cup dark aged soy sauce (tamari), or the best soya sauce you’ve got
Bring a pot of water to boil, add the pasta and salt the water. Cook the pasta until slightly undercooked, and drain.
While the pasta is cooking, prepare the fish. Season the haddock with salt, pepper, lemon zest, and the juice of 1/2 the lemon. Cut the remaining lemon into wedges and reserve. Crush half (or so) of the rice crispies in a plastic bag, then combine with the whole cereal, parsley, and chives. Dip the fish in the melted butter, then coat evenly in the cereal coating and place on a cookie sheet. Bake for 17 or 18 minutes, until evenly golden and crisp.
After the fish goes into the oven, heat a large skillet over high heat. Add the vegetable oil, garlic, ginger, and carrots. Cook for 1 minute, stir-frying the mixture, then add the bean sprouts, water chestnuts, red bell peppers, and scallions. Stir-fry for another 2 minutes then add the drained, hot pasta. Add the tamari (soy sauce) and remove from heat. Toss for a minute for the pasta to absorb the tamari (soy sauce) and vegetable juices, and divide the Lo Mein among 4 plates. I admit I left off a few of the veggies, simply because I didn’t have them, but the noodles still turned out very yummy! Serve with the crispy oven-fried fish and pass the lemon wedges at the table. Enjoy!
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