Chicken Sweet Corn Soup, Dry Garlic Fish and Vegetable Szechuan Noodles

Ingredients

• 600 g boneless white fish fillets (Cut into 1.5-inch cubes. Basa, Tilapia, or Cod work well.)
• 1 tbsp ginger garlic paste
• 3 tbsp soy sauce (Divided use: 1 tbsp for marinade, 2 tbsp for sauce.)
• 0.75 tsp black pepper powder (Divided use: 0.5 tsp for marinade, 0.25 tsp for sauce.)
• 0.75 tsp salt (Divided use: 0.5 tsp for marinade, 0.25 tsp for batter.)
• 1 tbsp lemon juice
• 0.5 cup all-purpose flour
• 0.25 cup cornstarch
• 0.5 cup water (Or as needed for a thick batter.)
• 2 cup vegetable oil (For deep frying.)
• 12 cloves garlic (Finely chopped.)
• 1 inch ginger (Finely chopped.)
• 3 pcs green chillies (Slit lengthwise.)
• 1 pcs onion (Medium, cut into 1-inch dice.)
• 1 pcs green bell pepper (Medium, cut into 1-inch dice.)
• 1 tbsp red chili sauce (Adjust to taste.)
• 1 tsp white vinegar
• 0.5 tsp sugar
• 3 tbsp spring onion greens (Chopped, for garnish.)

Instructions

1. 1

   Marinate the Fish

   • In a mixing bowl, combine the fish cubes, ginger-garlic paste, 1 tbsp soy sauce, 0.5 tsp black pepper powder, 0.5 tsp salt, and lemon juice.
   • Gently toss to ensure each piece is evenly coated.
   • Cover and let it marinate for at least 15-20 minutes.
2. 2

   Prepare Batter and Fry the Fish

   • In a separate bowl, whisk together the all-purpose flour, cornstarch, and 0.25 tsp salt.
   • Gradually add water while whisking continuously to form a smooth, thick batter, similar to pancake batter consistency.
   • Heat 2 cups of oil in a wok or deep pan over medium-high heat until it reaches about 180°C (350°F).
   • Dip each marinated fish cube into the batter, allowing any excess to drip off, and carefully slide it into the hot oil.
   • Fry in batches of 5-6 pieces to avoid overcrowding the pan. Cook for 4-5 minutes, turning occasionally, until the fish is golden brown and crispy.
   • Use a slotted spoon to remove the fried fish and place it on a wire rack or paper towel-lined plate to drain excess oil.
3. 3

Ingredients

• 200 g Hakka Noodles (Or other wheat noodles)
• 1 tsp Salt (For boiling noodles)
• 1 tsp Sesame Oil (For tossing with boiled noodles)
• 5 cloves Garlic (Finely chopped)
• 1 inch Ginger (Finely chopped)
• 2 pcs Green Chili (Slit lengthwise)
• 1 pcs Onion (Medium, thinly sliced)
• 1 pcs Carrot (Medium, julienned)
• 1 pcs Capsicum (Medium, any color, julienned)
• 1 cup Cabbage (Shredded)
• 2 tbsp Spring Onion Whites (Chopped)
• 2 tbsp Light Soy Sauce
• 2 tbsp Red Chili Sauce (Such as Sriracha)
• 1 tbsp Rice Vinegar
• 2 tbsp Szechuan Sauce (Adjust to your spice preference)
• 0.5 tsp Szechuan Peppercorns (Coarsely ground)
• 1 tsp Sugar (To balance flavors)
• 0.5 tsp White Pepper Powder
• 0.25 cup Spring Onion Greens (Chopped, for garnish)

Instructions

1. 1

   Cook the Noodles

   • Bring a large pot of water to a rolling boil. Add 1 tsp of salt for boiling.
   • Add the Hakka noodles and cook according to package directions, typically for 3-4 minutes, until al dente (cooked but still firm).
   • Immediately drain the noodles in a colander and rinse thoroughly with cold running water to stop the cooking process and remove excess starch.
   • Toss the cooled noodles with 1 tsp of sesame oil to prevent them from sticking together. Set aside.
2. 2

   Prepare the Szechuan Sauce

   • In a small bowl, whisk together the light soy sauce, red chili sauce, rice vinegar, Szechuan sauce, ground Szechuan peppercorns, sugar, and white pepper powder.
   • Mix well until the sugar is completely dissolved. Taste and adjust if needed. Set this sauce mixture aside.
3. 3

   Stir-fry the Aromatics and Vegetables

   • Heat 3 tbsp of sesame oil in a large wok or a heavy-bottomed skillet over high heat. The oil should be shimmering and almost smoking.
   • Add the finely chopped garlic, ginger, slit green chilies, and spring onion whites. Stir-fry for about 30 seconds until they become fragrant.