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This was a interesting combination which once cooked i did not even photograph it, it was so tasty i couldn't wait to eat more of it, so emphasis on portion size is again reiterated and this is why this recipe would be considered as a Tier 4 recipe because of the quantity of vegetable oil/oil used. Originally i had used a haddock in batter portion but i carefully removed three quarters of the batter before adding but then i looked around and when i saw fish sticks,though great as part of a salad or in a dry bread roll, i kind of knew it would work and decided to try. Also used in this recipe is a (optional) spice i haven't seen in a while 'Sumac'. It is a moroccan spice and though i had not used it in a fish meal before, combined with the other ingredients it works well. I say optional because i did not include it in the initial recipe which was amazing anyway but it does kind of add an interesting element.
A packet of fish sticks (or battered haddock portion/see note in 'optional').
A fish stock cube (or half of a fish stock cube and half of a vegetable stock cube)
Vegetable oil (teaspoonful)
Garlic (3 cloves)
Any odd bits of pasta left in bags (up to quarter saucepan level). I used some odds and bits and the most remainder of the most least expensive bag of pasta to-date i have ever discovered.
One teaspoon ground turmeric (not a level/according to personal taste)
One half teaspoonful of Chiu Chow Chilli Oil condiment
A battered haddock portion but remove the batter so only one inch of batter remains.
Half a vegetable stock cube
A quarter fill your largeish saucepan with your chosen pasta and rinse it in cold water.
Fill the saucepan until maybe two thirds of the saucepan is filled and start the boiling process regarding the pasta.
In the meantime, add some vegetable oil and one of the stock cube oftions referred to above and then a quarter or a third of a cupful of cold water to a small sauce pan/milk pan or small fry pan. Reduce to low heat once heated. Add the chilli whole. Remove the skins from 3 garlic cloves and slice them finely and add. If you have tried roasted garlic, it does work well with this meal but not totally how you might expect it to. Regular garlic was used in this recipe.
Add the ground turmeric, sumac (a good level teaspoonful) and the chilli oil (half teaspoonful) and a good level teaspoonful of mustard powder. Surprisingly the sauce thickens up quite nicely and develops an almost creamy looking and tasting consistency.
Slice maybe 8 fish sticks into slices of up to 2mm and carefully add them to the sauce. Stirr with a wooden spoon, top up with cold water as you may need to and cook them in for 5 minutes or so, then rinse your drained pasta in boiling water and slowly stir in the sauce.
Please click on photos to see whole photo. Thank you.