Method

• 1.
  Combine the flour, five spice powder and 1 teaspoon sea salt in a large dish. Coat the fish in flour mixture and set aside.
• 2.
  Cook the egg noodles according to packet instructions and drain well.

• 3.
  Add sesame oil and toss. Set aside.
• 4.
  Combine soy, sugar and half the oyster sauce in a bowl, then set aside.
• 5.
  Heat enough sunflower oil to cover the fish in a large wok over medium heat (if oil is too hot, the fish won't cook through). Immerse fish in oil and cook for 10-15 minutes (depending on size) until cooked through and crisp-skinned.
• 6.
  Transfer fish to a large platter and set aside in a warm place. Carefully drain off and discard most of the oil.
• 7.
  Return the wok to high heat and add the chilli, ginger, garlic and whites of the spring onions. Stir-fry quickly until crisp, then remove from the wok. Add a little more oil to wok if necessary, then add noodles and stir-fry until heated through. Stir in sauce mixture then quickly toss through chilli mixture.
• 8.
  Divide noodles evenly among 4 serving bowls and top with pieces of fish. Drizzle with the remaining oyster sauce and serve garnished with the green part of the spring onions.