Crunchy Japanese Fish w/ Noodles
- Number of Servings: 4
Ingredients
1/2 lb. thin spaghetticoarse salt2 lb.s haddock fillets2 pinches cayenne pepperzest and juice of 1 lemon3 cups rice krispies cereal, half crushed, half left whole3 tbsp. chopped fresh flat-leaf parsley3 tbsp. chopped fresh chives1/2 cup butter or margarine, meltedLo Mein3 tbsp. vegetable oil3 garlic cloves, chopped2" piece of fresh ginger, minced1 cup shredded carrots, or 1 carrot peeled and cut into matchsticks2 cups bean sprouts1 8 oz. can sliced water chestnuts, drained and chopped1 red bell pepper, cored, seeded and thinly sliced6 scallions, thinly sliced on an angle1/3 cup tamari (dark aged soy sauce)
Preheat the oven to 400F.
Bring a pot of water to a boil, add the pasta and salt the water. Cook the pasta until slightly undercooked. Rain.
While the pasta works, prepare the fish. Season the haddock with salt, cayenne pepper, lemon zest, and the juice of 1/2 lemon. Cut the remaining 1/2 lemon into wedges and reserve. Crush half the cereal in a sealable plastic bag, then combine with the whole cereal, parsley, and chives. Dip the fish in the melted butter or margarine, then coat evenly in the cereal coating and place on a nonstick cookie sheet. Bake for 17-18 minutes until evenly golden and crisp.
After the fish goes in the oven, heat a large nonstick skillet over high heat. Add the vegetable oil, garlic, ginger and carrots. Cook for 1 minute, stir-frying the mixture, then add the bean sprouts, water chestnuts, red bell peppers, and scallions. Stir-fry for another ? minutes and add the drained, hot pasta. Add the tamari and remove from the heat. Toss for a minute to let the pasta absorb the tamari and vegetable oil, and divide among 4 plates with the crispy oven-fried fish. Pass the lemon wedges at the table.
Number of Servings: 4
Recipe submitted by SparkPeople user PEARLANDOPAL.
Bring a pot of water to a boil, add the pasta and salt the water. Cook the pasta until slightly undercooked. Rain.
While the pasta works, prepare the fish. Season the haddock with salt, cayenne pepper, lemon zest, and the juice of 1/2 lemon. Cut the remaining 1/2 lemon into wedges and reserve. Crush half the cereal in a sealable plastic bag, then combine with the whole cereal, parsley, and chives. Dip the fish in the melted butter or margarine, then coat evenly in the cereal coating and place on a nonstick cookie sheet. Bake for 17-18 minutes until evenly golden and crisp.
After the fish goes in the oven, heat a large nonstick skillet over high heat. Add the vegetable oil, garlic, ginger and carrots. Cook for 1 minute, stir-frying the mixture, then add the bean sprouts, water chestnuts, red bell peppers, and scallions. Stir-fry for another ? minutes and add the drained, hot pasta. Add the tamari and remove from the heat. Toss for a minute to let the pasta absorb the tamari and vegetable oil, and divide among 4 plates with the crispy oven-fried fish. Pass the lemon wedges at the table.
Number of Servings: 4
Recipe submitted by SparkPeople user PEARLANDOPAL.
Nutritional Info Amount Per Serving
- Calories: 1,005.7
- Total Fat: 39.0 g
- Cholesterol: 286.6 mg
- Sodium: 1,536.6 mg
- Total Carbs: 77.9 g
- Dietary Fiber: 7.2 g
- Protein: 86.6 g
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