Ingredients

• vegetable oil
• for frying
• 500g/1lb 2oz hake
• skin removed
• cut into 3cm/1¼in cubes
• salt and freshly ground black pepper
• 50g/2oz plain flour
• 50g/2oz cornflour
• 110ml-150ml/4-5fl oz chilled sparkling water
• 2 tbsp groundnut oil
• 2 garlic cloves
• chopped
• 3cm/1¼in piece fresh ginger
• peeled
• finely sliced
• 3 red bird's-eye chillies
• de-seeded
• finely chopped
• 125ml/5fl oz tomato ketchup
• 75ml/3fl oz sweet chilli sauce
• 75ml/3fl oz hoisin sauce
• 3 tbsp Thai fish sauce
• 75ml/3fl oz water
• 1 tbsp caster sugar
• 2 tbsp chopped fresh coriander
• 4 tbsp groundnut oil
• 2 garlic cloves
• finely chopped
• 1 tbsp chopped fresh ginger
• 1 shallot
• finely chopped
• 2 tbsp Thai fish sauce
• 1 tbsp tamarind paste
• 1 tbsp light soy sauce
• 200g/7oz rice noodles
• soaked in hot water
• drained
• 150g/5oz fresh beansprouts
• 1 free-range egg
• lightly beaten
• ¼ tsp ground white pepper
• 2 tbsp chopped fresh coriander
• 25g/1oz roasted peanuts
• roughly chopped

Directions

• For the Singapore deep-fried hake
• heat the oil in a deep
• heavy-based pan until a breadcrumb sizzles and turns brown when dropped in it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
• Season the hake with a little salt and freshly ground black pepper.
• Mix the flour
• cornflour and a pinch of salt together in a bowl. Whisk in enough sparkling water to form a smooth batter (you may not need all of the water).
• Dip the hake into the batter and carefully lower into the hot oil. Fry for 2-3 minutes on each side
• or until crisp and golden-brown. Remove from the pan and set aside to drain on kitchen paper.
• Heat a wok until hot
• add the groundnut oil
• garlic
• ginger and chillies and stir-fry for one minute. Add the tomato ketchup
• sweet chilli
• hoisin sauce
• fish sauce
• water and sugar and bring the mixture to the boil.
• Reduce the heat and simmer for 2-3 minutes. Add the hake and coriander and stir until well combined.
• For the pad Thai noodles
• heat a wok until hot. Add the groundnut oil
• garlic
• ginger and shallot and stir-fry for one minute.
• Stir in the fish sauce
• tamarind paste and soy sauce and bring the mixture to a simmer. Add the noodles and stir-fry until warmed through
• then add the beansprouts and cook for a further minute.
• Push the noodle mixture to one side of the wok
• add the egg to the empty side and cook it for 30 seconds. Stir the egg into the noodle mixture and season
• to taste
• with the white pepper. Stir in the coriander.
• To serve
• spoon the pad Thai onto serving plates and sprinkle over some of the chopped peanuts. Spoon the Singapore deep-fried hake alongside.