Asian Fish Peanut Noodles (Printable Version)
Black cod atop fettuccine tossed in a rich peanut sauce with a zesty lime glaze and aromatic spices.
# Ingredients:
→ Peanut Sauce and Noodles
01 -
60 ml fish sauce
02 -
80 ml honey
03 -
30 ml rice vinegar
04 -
0.5 g red pepper flakes, adjust to taste
05 -
60 ml creamy peanut butter
06 -
60 ml coconut milk
07 -
15 ml red curry paste
08 -
115 g fettuccine noodles, gluten free or regular
→ Glaze
09 -
30 g brown sugar or honey
10 -
30 ml freshly squeezed lime juice
11 -
30 ml white wine vinegar
→ Fish Preparation
12 -
30 ml olive oil
13 -
680 g black cod or other white-fleshed fish (tilapia, halibut, mahi mahi, sea bass)
14 -
Salt and black pepper, to taste
15 -
60 ml chopped green onions
# Steps:
01 -
Combine fish sauce, honey, rice vinegar, and red pepper flakes in a large pan over low to medium heat. Stir until honey dissolves.
02 -
Add peanut butter, coconut milk, and red curry paste to the pan. Stir continuously until the sauce becomes smooth and creamy, allowing slight thinning if needed.
03 -
Prepare fettuccine according to package instructions. Drain and immediately toss noodles into the warm peanut sauce, keeping heat low or off to preserve sauce consistency.
04 -
Combine brown sugar or honey, fresh lime juice, and white wine vinegar in a small saucepan. Heat over medium-high flame until glaze thickens slightly. Cover and set aside.
05 -
Pat fish fillets dry and season both sides with salt and pepper.
06 -
Heat olive oil in a large skillet over high heat until shimmering. Add fish fillets, avoiding crowding, and sear for approximately 2 minutes per side until cooked through.
07 -
Plate a portion of peanut sauce noodles, top with a fish fillet, spoon glaze over the fish, and garnish with chopped green onions.
# Notes:
01 -
Maintaining low heat on the peanut sauce after adding noodles prevents excess evaporation and preserves sauce creaminess.