Hey everyone, it is Brad, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, egg noodle and red snapper fillet w/ gravy sauce. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
Egg noodle and red snapper fillet w/ gravy sauce is one of the most favored of current trending foods in the world. It’s easy, it is fast, it tastes delicious. It’s appreciated by millions every day. They’re nice and they look wonderful. Egg noodle and red snapper fillet w/ gravy sauce is something which I have loved my entire life.
Pork & Egg Noodles With Tapioca Starch Gravy Recipe #AmazingThaiRecipe #Pork&EggNoddles #GravyRecipe Don't Forget To watch: For Hollywood Movies Subscribe. I'm so glad you guys enjoyed Friday FOOD Trivia! I keep the gravy a bit thin for this reason. Once the noodles are cooked, you can thicken the gravy a bit more.
To get started with this particular recipe, we must prepare a few ingredients. You can cook egg noodle and red snapper fillet w/ gravy sauce using 17 ingredients and 10 steps. Here is how you can achieve it.
The ingredients needed to make Egg noodle and red snapper fillet w/ gravy sauce:
- Prepare 2 packages Egg noodle or instant noodle
- Get 8 small pieces red snapper fillet
- Make ready 1/2 lb Chinese broccoli
- Get 1 1/2 cup Chicken broth
- Get 2 Eggs
- Get 1 tbsp Soy bean paste
- Take 2 tbsp Dark soy sauce
- Make ready 1 tbsp Oyster sauce
- Take 1 tsp Sugar
- Take 1/4 tsp Salt
- Get 1 clove Garlic (finely chopped)
- Get 2 tbsp Oil
- Get 1 Ground white pepper
- Take 4 tbsp Tapioca flour
- Make ready 1/2 cup Cold water (mix well togerther with tapioca flour)
- Get 1 All purpose flour
- Get 1 Egg white
Campbell's® Condensed Cream of Mushroom Soup flavors a creamy sauce that is mixed with tuna, egg noodles and peas I also added the egg noodles which serves the gravy texture wonderfully. Leesa's Red Snapper Fillets with Lemon Caper Sauce. Snapper Bites: Fried red snapper fingers. Continue until the noodles are cooked.
Steps to make Egg noodle and red snapper fillet w/ gravy sauce:
- Wash the chinese brocolli. Cut off the ends if not already trimmed and cut into bite sized piece (about 2 inches long)
- In a large sauce pan, add enough water to cover the chinese brocolli, add a pinch of salt, bring to a boil until the stalks and tender but crisp (3-4 mins). Rinse in cold running water and drain.
- Add noodle to boiling water and follow package directions. Drain.
- In the medium bowl, mix all purpose flour, a pinch of pepper and salt and coat each side of red snapper fillets then dip in the egg white and fry in hot oil for 5 mins in each side.
- Pat fillets dry with a paper towel. Combine noodle, chinese broccoli and fried red snapper fillets place in a dish
- Cooking gravy sauce; in a pot or pan, heat the oil, add chopped garlic, eggs and stir for a min.
- Add chicken broth, oyster sauce, soy bean paste, dark soy sauce and sugar then simmer for 5 mins.
- Add the tapioca flour water stir quickly to keep it from forming chunks. (When cooked, the flour will turn from white to clear). Stir, when the sauce is bubbling it should be consistency of thick gravy.
- Top the gravy sauce on noodle and sprinkle some ground white pepper. Serve HOT.
- Can served with chilli pepper, sugar, fish sauce for your personal taste.
Snapper Bites: Fried red snapper fingers. Continue until the noodles are cooked. Heat up some oil in the wok and fry the garlic until golden brown. Turn the heat off as soon as you crack the eggs in and stir vigorously to break up the eggs and mix them into the gravy. Pasta or noodles and scrambled eggs is an unusual combination in most countries.
So that’s going to wrap this up for this exceptional food egg noodle and red snapper fillet w/ gravy sauce recipe. Thank you very much for your time. I am confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
