Asian Fish and Peanut Sauce Noodles

This is just your friendly neighbourhood reminder that fish does NOT have to be boring, blah, plain, or any other negative adjective you might be thinking of. This Asian fish with peanut sauce noodles by Julia’s Album is anything but! I have never cooked anything from her blog before, but I was pretty pleased with the end result.  The flavour of the glaze gives the fish such a great taste – it remains light and flaky, but not lacking in anything.
I also need to add that I did not make the homemade peanut sauce, as the original blogger did. I had a small amount of jarred peanut sauce leftover (House of Tsang Bangkok peanut sauce is delish) that I wanted to use up before it went bad (though I truly have no idea how long it takes for it to go bad…)  I am still going to include in my write-up the instructions for the peanut sauce because, let’s be honest, homemade peanut sauce is DIVINE.

Also, I did not use rice noodles, because I already had whole-wheat pasta at home and it didn’t seem like a huge deal to use that instead (except that using rice noodles makes it more ethnic, and they are delicious!).

All in all, it was a unique spin on boring or over-done tilapia/white fish recipes – and was somewhat healthy!  The fish itself was only about 100 calories, but the noodles and peanut sauce bump it up quite a bit…

Asian Fish and Peanut Sauce Noodles

serves 2

For the peanut sauce
-1/8cu fish sauce
-1/4cu honey or brown sugar
-1tbsp rice vinegar
-1/4tsp red pepper flakes, or to taste
-1/8cu creamy peanut butter
-1/8cu coconut milk
-1.5tsp red curry paste
-4oz rice stick noodles or other pasta
For the glaze
-1tbsp brown sugar or honey
-1tbsp freshly squeezed lime juice
-1tbsp white wine vinegar
For the fish
-1.5tsp olive oil
-2 white fish fillets, about 4oz each (tilapia, halibut, etc.)
-salt and pepper, to taste
-chopped green onions or chives – for garnish

-Mix first 4 ingredients for the peanut sauce in a large pan, heat on low-medium heat, stirring to melt honey. 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.
-Cook rice noodles or other pasta according to package instructions. Add noodles to the peanut sauce, keep it on warm or very low (but take it off heat altogether if you notice the liquid evaporating).
-To make the glaze, combine all glaze ingredients into a small saucepan and cook on medium-high heat until the glaze thickens slightly. Set aside and keep covered while the fish cooks.
-Season fish on both sides with salt and pepper. Heat a large skillet on medium high heat. Add olive oil – it should sizzle immediately. Add fish fillets to the skillet, and sear about 2 minutes on each side.
-To serve, place a scoop of peanut sauce noodles in the middle of the plate, top with the fish fillet, pour some glaze over, then top with chopped green onions or chives!


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