2 tablespoon oil¼ head red cabbage (shredded)1 punnet baby corn (or ½ cup frozen corn)2 carrots (julienned)1 cup french sliced green beans1 small red onion (sliced)Few spring onions (chopped)Soy sauce (to taste)1 tablespoon crushed garlic½ teaspoon ginger pasteSalt (to taste)½ packet rice noodles Fish-2 tablespoon oil1 teaspoon onion seeds1 teaspoon garum masala powder1 teaspoon salt½ teaspoon white pepper1 tablespoon crushed garlic1 tablespoon lemon juice2 tablespoon yoghurt1 tablespoon tandoori masala500g hake cubed (I used off cuts from another dish)
Marinate fish, heat oil in wok with onion seeds. Then add fish and cook till done.
Remove fish from wok. Heat oil for veg. Add ginger, garlic and a pinch of salt. Add onion and green beans and saute till just softened. Add cabbage, corn and carrots and cook for few minutes until softened. Add boiled noodles. Dress with soy sauce to taste. Then add fish and toss with stir fry. Garnish with spring onions.