Ingredients for 4 servings:
1. 2 1/2 teaspoons cayenne pepper
2. 1/2 cup cornflour (cornstarch)
3. 1 teaspoon salt
4. 1/2 teaspoon pepper
5. 4 tablespoons peanut oil
6. 500 g white fish fillets, diced into 2cm pieces
7. 500 g hokkien noodles
8. 2 small onions, chopped
9. 2 zucchini, chopped
10. 1 cup sherry wine
11. 1/4 cup oyster sauce
12. 2 tablespoons water

Directions:
1. Combine cayenne, cornflour, salt and pepper.
2. Coat the fish pieces with cornflour mix.
3. Heat peanut oil in wok over med-high heat, cook fish in batches, adding more oil between batches if necessary.
4. Remove from wok and leave on paper towels to drain.
5. Put hokkein noodles in a strainer and run under warm water, using your fingers to separate the noodles.
6. Re-heat wok over medium heat, add a splash of oil and stir-fry onion and zucchini until softened.
7. Add noodles and sherry, toss for 1 minute.
8. Add oyster sauce and 2 tablespoons water, stir through then cover and steam for 2-3 minutes.
9. Add fish, toss, cover and steam 1-2 minutes.

Enjoy your meal!