Zander’s Codfish San Lou Hor Fun

“Big changes begin with small steps. Protect the ocean for the next generation.”

Zander Ng
(Singapore)

Prep time

45 mins

Cooking Time

30 mins

Serves

Ingredients

Method

Ingredients

400g MSC certified cod fillet

THE REST:

500g fresh hor fun
6 Garlic cloves, chopped finely
Thumb size of ginger, sliced into thin wedges
200g beansprouts (end removed)
500ml chicken stock (low sodium)
2 tbsp superior light soy sauce
1 ½ tsp corn starch (add equal parts water to make slurry)
½ tsp salt
5 bunches spring onions, green parts only sliced into 7cm strips
2 tbsp tapioca starch (add 2 ½ tbsp water to make slurry
½ tsp white pepper
3 tbsp canola oil

Ingredients

Method

Slice your cod fillets diagonally into large bite-size pieces.
Follow the same cut and style that you see sushi chefs slicing when preparing sashimi.
Place all pieces into a bowl, add your salt and corn starch slurry. Mix well with your fingers to ensure all pieces of fish are evenly coated.
Cover with cling film and place in the fridge for 45 minutes.
In a large pot bring water to the boil. Slice your ginger thinly and add them into the water.
At this stage, you can take your fish out of the fridge.
Place the slices into the boiling water to remove excess corn starch.
Once all pieces are in, reduce the heat to low and stir gently. You don’t want the fish to break apart.
After 2 minutes, use a slotted spoon to remove the fish from the water and place on a plate lined with paper towels.
Put a large wok on the stove and add 1 tbsp of canola oil.
Turn on high heat and wait for smoke to start coming off the wok (this is when you know your wok is hot enough).
Add the hor fun and stir well.
Try to separate all the strands of hor fun and allow for even cooking. You want to develop a slightly burnt taste without the noodles clumping together.
Add your light soya sauce and continue to mix the noodles well. You want it to be an even colour throughout.
Once done, pour your noodles onto a serving plate.
Quickly wipe down your wok with a paper towel. Add the remaining canola oil and bring to medium heat.
After 2 minutes, add the chopped garlic and mix.
The mixture will start to ‘foam’, and the smell will be unbelievable. Leave to cook for another 2 minutes.
Check that the garlic cloves aren’t burning.
Add the bean sprouts and toss well in the wok.
After 1 minute, add the spring onion strips and mix.
Straight after the spring onions go in, you can add the chicken stock. Add white pepper and allow the liquid to come to a boil.
Once it’s boiling, add your tapioca slurry a little at a time while continuously stirring.
Keep stirring until it starts to form a gravy consistency.
The thicker the consistency you want, the longer you will need to cook it.
You may even add a little more tapioca slurry if you’d like. It’s important for you to have a taste here so you can adjust your seasoning. If it’s not salty enough for you, add a little more soya sauce or salt.
You can also adjust the seasoning with white pepper.
When you’re finally happy with the consistency and taste of your gravy, you can add all of your fish slices back in.
Give it a final stir and then pour it all over your pre-prepared hor fun.

ET VOILA!
Your dish is complete!
You can serve it with a side of pickled green chilli in vinegar for a classic pairing.