CRUNCHY JAPANESE FISH WITH VEGETABLE AND NOODLE TOSS

Crunchy Japanese Fish with Vegetable and Noodle Toss image

Yield 4 servings

Number Of Ingredients 19

1/2 pound thin spaghetti
Coarse salt
2 pounds haddock fillets
2 pinches of cayenne pepper
Zest and juice of 1 lemon
3 cups Rice Krispies cereal, half crushed, half left whole
3 tablespoons chopped fresh flat-leaf parsley
3 tablespoons chopped fresh chives
1/2 cup butter or margarine, melted
Lo Mein
3 tablespoons vegetable oil (3 times around the pan)
3 garlic cloves, chopped
2-inch piece of fresh ginger, minced
1 cup shredded carrots, or 1 carrot, peeled and cut into matchsticks
2 cups bean sprouts
1 8-ounce can sliced water chestnuts, drained and chopped
1 red bell pepper, cored, seeded, and thinly sliced
6 scallions, thinly sliced on an angle
1/3 cup tamari (dark aged soy sauce) (eyeball it)

Steps:

Preheat the oven to 400°F.
Bring a pot of water to a boil, add the pasta and salt the water. Cook the pasta until slightly undercooked. Drain.
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 to 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 2 minutes and add the drained, hot pasta. Add the tamari and remove from the heat. Toss for a minute for the pasta to absorb the tamari and vegetable juices, and divide the No-Pain Lo Mein among 4 plates. Serve with the crispy oven-fried fish. Pass the lemon wedges at the table.