December 9, 2009 in Uncategorized
I traipsed ALL OVER Durban – yesterday!!! All to no avail - i was having a major tuna craving. Eventually i had to resort to frozen tuna from Woolies. HARDLY a reasonable substitue, but, in the face of gulishing and craving like a pregnant woman – i just had to make do. We really don’t get the best fish here, which seems like a travesty because we are on the coast. Maybe all them foreign trawlers have taken all our fish ………. who knows!!
Chinese Egg Noodles
garlic finely chopped – about 8 cloves
ginger – 1 Thumb finely grated
chilli – 1 finely chopped
onion – 1 large one chopped
One cup of fresh corn
One orange or red pepper chopped
1 punnet of Mange tout peas
XiaoXhing Rice Wine – or Sherry
Peanut Oil – or sunflower oil
2 tsp sugar
Garlic Chives – Snip them into the finished dish with a pair of scissors
Golden Mountain Sauce – avb @ Pick n Pay
Chinese Fish Spice
Boil the chinese noodles until tender in salted water. Drain and sprinkle with
sesame oil to keep them moist. Set aside.
In a wok – add enough peanut oil to coat the bottom of the wok. Heat this up to a nice hot temperature,
the oil needs to ripple with heat
add the garlic, ginger, onion and chilli and fry for about 2 minutes
add a good splash of the rice wine with the soy sauce and golden mountain sauce and about 2 tsp of
sugar and fry for one minute
Add the noodles and stir fry coating them nicely with all the veggies and sauce
check for seasoning, cut in the garlic chives and immediatel remove them to a serving dish.
Coat the Tuna Steaks with the chinese spice and flash fry them
in a griddle pan – don’t overcook them.
The tuna should still be pink in the middle – IF YOU DO MANAGE TO FIND FRESH TUNA!!!
Cut the steaks into strips and serve on top of a good helping of the
As always taste your food while it is cooking – you may like to add an extra chilli for more heat -
or a dash more of soy sauce.