Ingredients

• 200g/7oz dried folded flat rice noodles
• 1 tsp toasted sesame oil
• 200g/7oz whole haddock fillet
• skin removed
• roughly chopped
• 100g/3½oz squid
• cleaned
• roughly chopped
• pinch sea salt flakes
• pinch ground white pepper
• 1 tsp oyster sauce
• 1 tsp Shaoxing rice wine (or dry sherry)
• 1 large free-range egg white
• 1 tbsp cornflour
• 1 tbsp finely sliced coriander stems
• rapeseed oil
• for deep frying
• handful kale leaves
• 1 tsp finely ground sea salt
• 1 tsp ground white pepper
• 3 tsp sugar
• few sprigs coriander leaves
• 1 tbsp rapeseed oil
• 1 tbsp freshly grated root ginger
• 3 shiitake mushrooms
• stalks removed
• sliced
• 100g/3½oz smoked tofu
• sliced into thin batons
• 1 tsp premium dark soy sauce
• 2 tbsp light soy sauce
• 1 tbsp oyster sauce (optional)
• pinch caster sugar
• 100g/3½oz raw beansprouts
• washed
• 1 large bunch (4–5) purple spring onions
• julienned
• 1 tbsp toasted sesame oil
• 1 tsp chilli oil

Directions

• Bring 1.5 litres/2½ pints of water to the boil and add the dried rice noodles. Cook for 10 minutes until al dente
• drain under cold water
• drizzle over the sesame oil and toss together to prevent the noodles from sticking. Set aside.
• For the coriander fish balls
• place the chopped haddock and squid in a food processor
• add the salt
• ground white pepper
• oyster sauce
• Shaoxing rice wine
• egg white and cornflour
• and mix well to a light paste.
• Spoon out into a bowl
• sprinkle over the finely chopped coriander stems and mix well. Using two spoons
• shape into balls – the mixture should make 12 balls of 3.5cm/1¾ in diameter.
• Quater-fill a deep-fat fryer or wok with the rapeseed oil and preheat to 180C (CAUTION: hot oil can be dangerous. Do not leave unattended.) Drop in the balls and cook until they float to the surface and turn golden-brown. Carefully spoon the balls out and drain on kitchen paper.
• For the garnish
• drop the kale one by one into the oil and fry until crisp
• then drain on kitchen paper. Combine the salt
• ground white pepper and sugar in a small bowl. Lightly dust the kale with the mixture to coat.
• For the noodle stir-fry
• heat a wok over high heat
• add the rapeseed oil until hot. Add the ginger for a few seconds
• then add the shiitake mushroom and smoked tofu pieces and cook for 2 minutes
• or until browning at the edges.
• Sprinkle over the crispy kale and fresh coriander and serve immediately with the coriander fish balls.