Hidden Amur

Wash Amur fillets, pat dry, place in a bowl and drizzle all over with soy sauce and rice wine. Let stand for about 30 minutes. Then dab the fillets with kitchen paper and roll them in cornstarch. Chop the bell pepper, garlic cloves, ginger and spring onions. Pour boiling water over noodles and let soak for 10-15 minutes, according to instructions. Drain water and place noodles in cold water. Heat some oil in a wok or heavy skillet. Put in the amur pieces and fry until crispy all around. Lift out, dab with kitchen paper and keep warm. Heat remaining fat – add a little more oil if necessary – until very hot. Lift the noodles out of the cold water, but do not let them drain, but immediately put them into the hot oil. Fry the resulting mass until golden brown on both sides. Meanwhile, for the sauce, in a small saucepan, bring soy sauce to a boil with vinegar, salt, sugar and water. Mix cornstarch with a little water. Lift out the noodles, which have been fried until crispy in the meantime, pat well and also keep warm. Pour off the fat from the wok and add fresh oil. Now briefly fry the ginger together with the garlic in it. Pour in the prepared sauce and bring to a boil. Add stirred starch and cook the sauce until it starts to thicken. Then add bell bell pepper and green onions and let it heat up briefly. Arrange the fish fillets on a warmed plate, drape the noodles over them

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