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Cut the fish into goujons (fingers), and dip the fish goujons into the seasoned flour, then
into the egg white, then the breadcrumbs. When the wedges and sticks have cooked for 4
minutes, add the goujons to the press, and cook for another 3-4 minutes, or till the
breadcrumbs turn golden.
Warm Asian-Style Noodle and Tofu Salad
Ingredients
(Serves 2)
60g/2oz buckwheat or soba noodles
250g/8oz pre-cooked tofu, drained and cubed
1 carrot, peeled and grated into long strips
1 head pak choi, shredded
½ courgette, cut into long strips
½ red onion, cut into strips
small handful fresh coriander leaves, torn
Marinade:
1 garlic clove, crushed
1 red chilli, de-seeded and finely chopped
2 tbsp reduced sodium soy sauce
1 tsp sweet chilli dipping sauce
1 tsp sesame oil
juice of ½ lime
Method
Combine the marinade ingredients in a bowl, add the tofu, and refrigerate overnight.
Boil two litres of water in a large pan, add the noodles, bring back to the boil, and boil for
10 minutes, drain, transfer to a serving dish, and keep warm. Grill the marinated tofu till
golden brown (2-3 minutes), then remove and set aside. Grill the carrot, courgette, pak
choi and onion for 30-60 seconds to wilt them. Lay the wilted vegetables on the noodles,
top with the grilled tofu, and garnish with the coriander and a squeeze of lime juice.
