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This Asian fish and peanut sauce noodles dish is everything I crave – silky fettuccine tossed in a creamy peanut sauce with seared black cod and a tangy glaze. When you want big flavor and a bit of comfort, this recipe always delivers. The peanut sauce is a happy middle ground between Pad Thai and drunken noodles, and every bite is a perfect balance of savoriness and just enough heat.
Every time I make this, it surprises me how bold the flavors are for such a simple prep. My family always asks for seconds and the kitchen smells incredible as the sauce comes together.
Ingredients
- Fish sauce: provides an essential salty depth make sure it is fresh and clear for best taste
- Honey: adds a mellow sweetness and helps the glaze shine choose high quality local honey if possible
- Rice vinegar: gives a clean acidity helping balance the peanut butter
- Red pepper flakes: offer spicy heat adjust to suit your tolerance
- Creamy peanut butter: contributes a rich nutty backbone use a smooth variety for best texture
- Coconut milk: makes the sauce luxurious full fat coconut milk creates the smoothest finish
- Red curry paste: brings savory complexity a good Thai brand delivers authentic taste
- Fettuccine: works as a satisfying base regular or gluten free both suit well
- Brown sugar or more honey: heightens the glaze and balances acidity make sure it dissolves fully
- Lime juice: perks up the glaze squeeze fresh for brightest results
- White wine vinegar: gives an additional layer of sharpness use a clean crisp version
- Olive oil: is for searing the fish a nice fruity olive oil helps the crust
- Black cod or any white flesh fish: is delicate and juicy find the freshest fillets available
- Salt and pepper: season every layer use flaked salt and freshly cracked pepper if possible
- Green onions: finish the dish with fresh crunch slice thinly and use the green tops for garnish
Step-by-Step Instructions
- Make the Peanut Sauce Noodles:
- Gently combine fish sauce honey rice vinegar and red pepper flakes in a large pan set over low medium heat stir until the honey melts and blends in. Spoon in peanut butter coconut milk and curry paste whisking constantly until the sauce turns smooth and creamy. If it seems thin do not worry it will coat the noodles perfectly later.
- Prepare the Noodles:
- Bring a pot of water to a rolling boil and cook your fettuccine per the package instructions just until al dente. Drain quickly and shake dry so they can soak up the sauce. Add to the warm peanut sauce in the pan and keep on the lowest heat to avoid reducing the liquid.
- Make the Glaze:
- Pour brown sugar or honey lime juice and white wine vinegar into a small saucepan. Simmer over medium high flame while stirring until it thickens slightly and takes on a glossy look. Turn off the heat and cover to retain moisture.
- Sear the Fish:
- Pat your fish fillets dry with paper towels and sprinkle on salt and pepper to cover both sides. Heat a skillet over high until it is almost smoking hot. Drizzle in the olive oil which should sizzle the second it hits the pan then lay in the fillets without touching each other. Sear two minutes per side so the fish forms a golden crust but stays tender inside.
- Assemble and Serve:
- Scoop a generous mound of noodles onto the center of each plate. Gently set the seared fish fillet overtop then drizzle with a good share of the lime glaze. Dust with chopped green onions and serve immediately for best texture and warmth.
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Black cod is my personal favorite ingredient here because it always turns out buttery and never dry no matter how I prepare it. The first time I cooked this for my family was on a chilly evening and now it always feels like a special treat when I bring it to the table.
Storage tips
Store leftovers in an airtight container in the fridge for up to two days. Reheat gently in a skillet with a splash of water to loosen up the noodles and keep the fish delicate. The glaze can be stored separately in a small jar and spooned on just before serving.
Ingredient substitutions
Any firm white fish works well such as tilapia halibut mahi mahi or sea bass. For the noodles you can swap in rice noodles or even spaghetti if that is what you have. Almond butter is a good stand-in if you are out of peanut butter though it will taste a bit different.
Serving suggestions
Serve this dish with a quick cucumber salad or lightly sautéed bok choy for a contrast in texture and added freshness. Garnish with extra lime wedges and a scattering of toasted peanuts if you like crunch.
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Cultural and historical context
Peanut sauce is a cornerstone of Southeast Asian cuisine especially in Thai and Indonesian dishes. This recipe blends those traditional flavors with classical Western noodle techniques for a fusion meal that bridges comfort and excitement.
Recipe FAQs
- → What type of fish works best for this dish?
Black cod is ideal for its rich, buttery texture, but other white fleshed fish like halibut, mahi mahi, tilapia, or sea bass can be used as substitutes.
- → Can I use other noodles besides fettuccine?
Yes, rice noodles or gluten-free fettuccine are good alternatives and work well in absorbing the peanut sauce flavors.
- → How can I adjust the spiciness of the peanut sauce?
Adjust the amount of red pepper flakes to suit your heat preference; start with a small amount and add gradually.
- → What is the purpose of the glaze in this preparation?
The glaze adds a balanced tangy sweetness that complements the richness of the fish and peanut sauce, brightening the overall flavor.
- → Can the peanut sauce be prepared in advance?
Yes, the peanut sauce can be made ahead and gently reheated when ready to combine with the noodles for convenience.