Fish Fried Whole with Chili Ribbon Noodles

Quarter the tomato, peel the garlic and cut the lemon half in half again. Place the ready-to-cook fish (washed and scaled) and stuff the tomato, garlic, parsley and lemon pieces into the belly cavity. Press tightly and lightly cut the upper side of the fish several times with a sharp knife (so that the fish is cooked faster). Place in a roasting pan coated with a little oil and cook in a preheated oven at 90 degrees hot air for about 20-30 minutes. Then increase the temperature to 180 degrees top heat and fry the fish for another 5 minutes until crispy. Remove from the heat, add salt and pepper.

For the chili noodles, boil salted water, cook the noodles until al dente and strain. Finely chop the garlic clove and chili. In a pan, sauté the garlic in a little oil, add the chili together with the noodles and season with salt. Serve the fish whole with the fried chili ribbon noodles.

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