Chinese Master Stock Poached Barramundi and Crunchy Noodles

Preparation time:15 minutes


  • 1 x 500ml Chang’s Chinese Master Stock
  • 500ml cold water
  • 4 x 200g barramundi fillets
  • 150g yellow and green beans, trimmed
  • 1 bunch Chinese broccoli, roughly chopped
  • 1/2 cup loosely packed coriander leaves
  • 1 x 100g packet Chang’s Crunchy Noodles


  1. Combine Chang’s Chinese Master Stock and water in a large saucepan and bring to the boil over medium heat.
  2. Add fish fillets and simmer gently for three minutes.
  3. Add beans and broccoli and simmer a further two minutes or until fish is cooked through.
  4. Divide fish fillets, beans and broccoli between four deep serving bowls.
  5. Ladle over some of the hot stock and garnish with the coriander and crunchy noodles.

How to create this dish

  • Step2_Barramundi.jpg

  • Step1_Barramundi.jpg