Broccoli and oyster sauce are a match made in heaven and combining them with noodles, marinated fish, spring onions and sesame seeds can only be a good thing.
The original Wagamama recipe specifies monkfish but I mostly use frozen cod steaks, defrosted and marinated overnight in the fridge. I love monkfish and I bought some for the dish in the picture but currently it costs around £8.00 for 200g so I'll stick with cod in the future. Cod takes the marinade just as well as monkfish but you could use any white fish really.
Wagamama Ways with Noodles by Hugo Arnold
- 3cm piece ginger, peeled and finely chopped
- 3 garlic cloves, crushed
- 1 tbsp mirin
- 2 tsp fish sauce (nam pla)
- 200g monkfish, cut into 4cm chunks (or cod)
- 100g dried egg noodles
- 200g broccoli, cut into florets
- 2 tsp toasted sesame seeds
- 1 tbsp vegetable oil
- 4 spring onions, finely sliced
- 1 red chilli, finely sliced
- 2 tbsp oyster sauce
- 2 tsp toasted sesame oil
- Mix 3cm of peeled and chopped ginger, 3 crushed cloves of garlic, 1 tablespoon of mirin and 2 teaspoons of fish sauce in a deep bowl. Add 200g of sliced monkfish or cod and coat thoroughly. Allow to soak for a few hours in the fridge or overnight if possible.
- Cook 100g of dried egg noodles according to the instructions on the packet then drain and rinse with cold water. Boil 200g of broccoli florets for around 2 minutes, drain and rinse with cold water.
- If your sesame seeds aren't toasted, heat them for a minute or two in a hot, dry frying pan until they start to colour.
- Heat 1 tablespoon of vegetable oil in a hot wok then add the fish, the white part of the 4 sliced spring onions and 1 sliced red chilli. Stir fry for 2 minutes.
- Add the broccoli and stir fry for a minute then add 2 tablespoons of oyster sauce followed by the cooked noodles. Stir well then add the remaining spring onion, scatter over the sesame seeds and drizzle over 2 teaspoons of toasted sesame oil.
- Transfer to 2 bowls and serve immediately.