[Spiced Roast Fish Spaghetti Broth - Mì Ỳ Cá Chiên Cay]

Spiced Fish in Noodle Broth has the fish which is spicy and full of flavour. It can be very sensitive to cook. It can become dry very easily. Make sure you don't over cook it.

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Serves: 2

  • 2 small thin fish fillets or 1 thin large fish fillet chopped into 2 equal portions
  • 4 cai lan stems, this can be subtitute with any green vegetables such as kai,  spring green or cabbage
  • 100g spaghetti
  • 1/2 tablespoons cayenne pepper
  • 1/2 tablespoons paprika
  • 1/2 tablespoons turmeric
  • 1/2 tablespoons pepper
  • 6 and 1/4 teaspoons salt
  • 2 teaspoons sugar
  • 1 tablespoon soy sauce
  • 1 teaspoon vegetarian stock, for a fish lover this can be replaced with fish stock
  • 6 garlic cloves, peeled and chopped roughly into small pieces
  • 6 or 8  tablespoons oil
  • 1 tablespoon sesame seed oil

Cooking Method:

  1. Preheat a large pan until fairly hot. Add 2 or 3 litres of boiling water and 5 tablespoon of salt. Then add the spaghetti into the pan and cook for 11 minutes.
  2. When the spaghetti cooked, drain away the water and rinse it thoroughly with cold water to remove the saltiness. After the spaghetti rinsed, stir in the sesame oil. Mix well.
  3. Mix the cayenne pepper, paprika, turmeric, pepper, 1/2 teaspoon of salt and 1/2 teaspoon of sugar in a small bowl. Lay the spice mix on a plate and roll the fish in this spice mix. Make sure the fish is thoroughly covered with spices.
  4. Heat up 2 or 3  tablespoons of oil in a small pan. When the oil is hot, add half of the garlic into the pan and fry until golden brown. Add 0.5 litres of boiling water. Season it with soy sauce, 1/2 teaspoon of salt and 1 teaspoon of sugar. Turn off the heat and put the broth to one side.
  5. Heat up 2 or 3 tablespoons of oil in a large frying pan or a wok. Add the remaìng garlic into the pan and fry until golden brown. Add the cai lan (green vegs), 1/4 teaspoon of salt and 1/2 teaspoons of sugar into the pan and stir fry for 2 or 3 minutes. When the cai lan (green vegs) almost cooked, stir in a nob of butter. Turn off the heat and put the cooked cai lan (green vegs) to one side.
  6. Heat up 2 or 3 tablespoons of oil in a frying pan. When the oil is very hot, put the fish into the pan and fry for 1-2  minutes each side until the fish is golden brown.
  7. Preheat the green vegs and the broth before serving.

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