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Asian-style Fish and Peanut Sauce – Rich, Complex, and Delicious

Boaters, try this recipe: Asian-style Fish and Peanut Sauce with Noodles. Combining fish with pasta can be difficult, as not all pasta and fish combinations work well. However, using Asian flavors to create a base sauce for pasta and fish is almost always a win. This recipe is also very easy to make, more than you might think, and you can’t really go wrong with a peanut sauce and noodles. The peanut sauce here is very simple and is somewhat of a cross between Pad Thai and drunken noodles. If you like either one of those dishes you will love this recipe!

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
  • 1/4 cup coconut milk
  • 1 tablespoon red curry paste
  • 4 ounces fettuccine-width rice stick noodles 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 the fish:

  • 3 tablespoons olive oil
  • 1 pound or four 6-ounce fillets of wild white flesh (black cod, tilapia, halibut, mahi mahi, sea bass)
  • salt and pepper
  • chopped green onions or chives – for garnish

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Preparing the Meal

  • 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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If Your Sauce is Slightly Watery, That’s Okay

  • Add peanut butter, coconut milk and red curry paste, continuing to stir until very creamy. If it ends up watery, this is okay.
  • Cook rice noodles or fettuccine according to package instructions. Add noodles to the peanut sauce, keep it on warm or off the heat – otherwise too much liquid from peanut sauce will evaporate

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Don’t Turn the Heat Up Too High

  • Create the glaze by combining 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 the fish.
  • Season fish on both sides with salt and pepper. Heat a large skillet on high heat until very hot.

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Give the Fillets Some Space

  • 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.
  • When ready 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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Boaters, Try This Recipe!