PANKO CRUSTED ASIAN FISH WITH NOODLES AND VEGETABLE BOWL
NOODLES
200g semolina flour
50g cake flour
90g cold water
Using the Philips pasta maker, pour the semolina and flour into the chamber of the machine.
Turn the machine on and press automatic and then start. Pour the water into the pouring chamber.
The machine with knead for 3 minutes and then reverse and proceed to extrude the pasta.
Using a baking tray, allow the machine to make the pasta, cutting it as necessary.
While the pasta is being made, bring a pot of water to a boil. When boiling add a generous amount of salt to the water. Boil the pasta until “al dente”. Drain and toss with a drop of olive oil to prevent sticking.
PANKO CRUSTED FISH
500g kingklip, cut into strips
SAUCE
⅓ cup hoisin sauce
⅓ cup oyster sauce
2 tbs soya sauce
1 tsp sesame oil
2 tbs maple syrup
Whisk the sauce ingredients together in a bowl and set aside.
Panko crumbs
olive oil spray
150g Exotic mushrooms
100g thin green beans or mange touts
100g thin fresh asparagus
¼ small red pepper, cut into strips
½ Haas avocado, sliced
micro herbs for decorating
white sesame seeds
black sesame seeds
Preheat the air fryer to 180ºC for 5 minutes. Remove the basket while heating air fryer.
Cut the kingklip into thin strips. Marinate the fish in a bowl for a few minutes with some of the sauce to coat the fish. Dip the pieces of fish into the panko crumbs.
Place them in a single layer in the air fryer tray. Spray lightly with some olive or avocado oil.
increase temperature to 200ºC and air fry the fish for 9 minutes until golden brown.
Set aside on a platter or tray.
Place the mushrooms in the same air fryer basket and spray with oil. Season with salt and pepper.
Air fry for 5 minutes. Add the mange touts or thin green beans, asparagus and red pepper strips into the basket. Season and spray and air fry for another 2-3 minutes. Remove and set aside.
TO SERVE:
In a large flat bowl, arrange the noodles on one side. The place the fish and vegetables in sections.
Place the sliced avocado in a section. Sprinkle with sesame seeds and top with micro herbs.
Serves 3-4
