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500gm fresh fish fillet, pat dry
3 tbsp teriyaki sauce + 1 tbsp dark soy sauce
2 tbsp grape seed oil
300gm stringless beans tip and tailed, cut in half
100gm sugar snaps
1 pack pak choy, chopped roughly
1-pkt hoi ken noodles cut into ¼
3 tbsp oyster sauce
1-cup bean shoots |
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| Marinate fresh fish for 20 minutes in teriyaki and dark soy sauce mixture. Pre heat a ribbed grill on medium heat and grill the whole fillet (with a brush of oil) for 5 minutes on flesh side then 2 minutes on the other, basting as you go. Set aside and keep warm to flake up later. Meanwhile, wok up the vegetables in a screaming hot wok for 4 minutes. Add noodles, sauce and toss together. Portion out in laksa bowls topped with flakes cooked fish and bean shoots. |
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