Friday, December 16, 2016

Asian Fish and Peanut Sauce Noodles

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This dish came out pretty good. I will I would have grilled the fish to add a little more flavor to it, but it all balanced out nicely with the glaze and noodles. I imagine it would also work well with chicken if you are not a seafood lover. Maybe use chicken stock instead of fish sauce.

Asian Fish and Peanut Sauce Noodles

(Adapted from Julia’s Album)


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Ingredients for peanut sauce and noodles:

1/4 cup fish sauce

1/3 cup honey or brown sugar

2 tablespoons rice vinegar

1/2 teaspoon red pepper flakes, or to taste

1/4 cup creamy peanut butter (Skippy creamy peanut butter works well)

1/4 cup coconut milk

1 tablespoon red curry paste

4 ounces fettuccine-width rice stick noodles (gluten free or regular) or fettuccine pasta


Ingredients for the glaze:

2 tablespoons brown sugar or honey

2 tablespoons freshly squeezed lime juice

2 tablespoons white wine vinegar


Ingredients for cooking the fish:

3 tablespoons olive oil

1 pound or four 6-ounce fillets of white flesh fish (black cod, tilapia, halibut, mahi mahi, sea bass)

salt and pepper

chopped green onions or chives – for garnish


Mix first 4 ingredients for the peanut sauce in a large pan, heat it up on low-medium heat, stirring to melt honey.


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Then add peanut butter, coconut milk and red curry paste, continuing to stir until very creamy. If it is a little bit watery – that’s fine.


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Cook rice noodles or fettuccine according to package instructions. Add noodles to the peanut sauce, keep it on warm (if you have that setting) or off the heat – otherwise too much liquid from peanut sauce will evaporate.


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To make the glaze: combine 2 tablespoons of brown sugar or honey, 2 tablespoons freshly squeezed lime juice, 2 tablespoons white wine vinegar in small sauce pan, cook on medium-high heat until the glaze thickens slightly. Set aside and keep covered while you cook fish:


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Season fish on both sides with salt and pepper. Heat a large skillet on high heat until very hot. Add 3 tablespoons of olive oil – it should sizzle immediately. Add fish fillets to the skillet without crowding them, and sear about 2 minutes on each side. I’ve used black cod but any other white fish will work too.


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To serve, place a scoop of peanut sauce noodles in the middle of the plate, top with the fish fillet, pour some glaze over, making sure you have enough glaze for other fish fillets. Sprinkle with chopped green onions or chives on top, if desired.

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