1. Combine cayenne, cornflour, salt and pepper. 2. Coat the fish pieces with cornflour mix. 3. Heat peanut oil in wok over med-high heat, cook fish in batches, adding more oil between batches if necessary. 4. Remove from wok and leave on paper towels to drain. 5. Put hokkein noodles in a strainer and run under warm water, using your fingers to separate the noodles. 6. Re-heat wok over medium heat, add a splash of oil and stir-fry onion and zucchini until softened. 7. Add noodles and sherry, toss for 1 minute. 8. Add oyster sauce and 2 tablespoons water, stir through then cover and steam for 2-3 minutes. 9. Add fish, toss, cover and steam 1-2 minutes. ---------------------------------------------------------------------------
Nutrition
Ingredients
